Microbes associated with fresh produce: sources, types and methods to reduce spoilage and contamination
(2019)
Book Chapter
Kaczmarek, M., Avery, S. V., & Singleton, I. (2019). Microbes associated with fresh produce: sources, types and methods to reduce spoilage and contamination. In G. M. Gadd, & S. Sariaslani (Eds.), Advances in Applied Microbiology. Vol 107 (29-82). Elsevie
Global food security remains one of the most important challenges that needs to be addressed to ensure the increasing demand for food of the fast growing human population is satisfied. Fruits and vegetables comprise an essential component of a health... Read More about Microbes associated with fresh produce: sources, types and methods to reduce spoilage and contamination.