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Food Microbiology | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Food Microbiology

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored. Those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles such as producing probiotics

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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