Environmental ScienceAgricultural and Food SciencesBiology
R. Holley, D. Patel
2005.8.1FOOD MICROBIOLOGY
tlooto Summary
The potential value of natural antimicrobial agents from plants as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.
Abstract
Abstract is not available.
Citation format
HOLLEY, R.; PATEL, D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. FOOD MICROBIOLOGY, 2005, 22: 273–292.