Microbes associated with fresh produce: sources, types and methods to reduce spoilage and contamination
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). Elsevier. https://doi.org/10.1016/bs.aambs.2019.02.001
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 s...