Possibilities in classical and modern biotechnology

Research combining the disciplines of biochemistry, physiology and bacterial genetics is the most rapidly evolving area of food microbiology. [Pg.21]

The professional contributions to this chapter were provided by Birthe lessen MSc (meat), Egon Bech Hansen PhD (genetics), Birthe Jelle MSc (biopreservation), Erik H0ier MSc (dairy products), Finn Hamann Spendler MSc (polysaccharides), Niels Kristian S0rensen PhD (proteolysis), Gitte Budolfsen Hansen MSc and Henrik Behrndt Andersen MSc (bread). [Pg.22]

The author wishes to express his sincere thanks to these colleagues for their professional contributions to this chapter. [Pg.22]

Abrahamsen, K.R. (1989) Biologisk konservering av naeringsmidler. Nceringsmiddelindus-trien 8, 7-12. [Pg.22]

and Dick, R.L. (1977) Cured pigment and color development in fermented sausage containing glucono-delta-lactone. J. Food Protect 40(6), 398 1. [Pg.22]

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