Preservation of food through formation of inhibitory metabolites
such as organic acid (lactic acid, acetic acid, formic acid,
propionic acid), ethanol, bacteriocins, etc., often in combination
with decrease of water activity (by drying or use of salt)
Preservation of food through formation of inhibitory metabolites
such as organic acid (lactic acid, acetic acid, formic acid,
propionic acid), ethanol, bacteriocins, etc., often in combination
with decrease of water activity (by drying or use of salt)
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