Bacteria, Food quality, Fungi, Yeast
Category: Food quality
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From HPP Innovation week – Part 1
Bacterial spoilage of high-acid beverages
Bacteria, Food quality, Public health
Unveiling the significance of biofilms in food manufacturing: Challenges and opportunities
Fermented foods, Food quality, Probiotics and gut health
A journey through the history of food microbiology
Cleaning in Place (CIP) in food manufacturing: Ensuring safety and efficiency
Extending the shelf life of food with essential oils: Nature’s aromas for preservation
Bacteriocins in food preservation: Harnessing nature’s defence for safer and longer-lasting foods
Bacteria, Eukaryotic microbiology, Fermented foods, Food quality, Fungi, Viruses, Yeast
