Lactic acid bacteria as a biopreservative in fermented foods / Fatin Fatanah Ruslan and Safiyyah Shahimi
Public concerns regarding the safety of chemical preservatives in food have led to the use of natural preservatives. Naturally produced antimicrobial compounds tend to promote the substitution of conventional methods and lessen the rigidity of the use of chemical and physical preservatives. In this...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/57147/1/57147.pdf https://ir.uitm.edu.my/id/eprint/57147/ |
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