Archives
Page 3/16
How to give yourself a career edge as a science student.
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
Applications of nanotechnology in the detection of foodborne pathogens.
Understanding Maine’s Cottage Food Laws: Empowering home-based food entrepreneurs.
Bacteria, Probiotics and gut health
Probiotic microencapsulation, with a focus on alginate.
Bacteria, Eukaryotic microbiology, Fermented foods, Fungi, Yeast
Good health from fermented dairy products
Bacteria, Eukaryotic microbiology, Fermented foods, Food quality, Fungi, Viruses, Yeast
50 facts about food microbiology!
Bacteria, Eukaryotic microbiology, Fermented foods, Fungi, Yeast
