ABSTRACT

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the p

chapter 1|32 pages

Microbial Safety of Bakery Products

chapter 14|18 pages

Irradiation of Minimally Processed Meats*