Food Spoilage Microorganisms And Their Prevention
Found 3 free book(s)Introductory Dairy Microbiology - AgriMoon
agrimoon.comis a term used to describe the deterioration of a food’s texture, color, odor or flavor to the point, where it becomes unsuitable for human consumption. Microbial spoilage of food often involves the degradation of protein, carbohydrates, and fats by the microorganisms or their enzymes. In milk, the microorganisms that are mainly
Manual on fish canning - Food and Agriculture Organization
www.fao.orgcontaminants; irrespective of their source, and to package the product in hermetically sealed containers so that it will be protected from recontamination. While prevention of spoilage underlies all cannery operations, the thermal process also cooks the fish and in some cases leads to bone softening; changes
3. FOOD PRESERVATION AND PROCESSING
bieap.gov.in163 3. FOOD PRESERVATION AND PROCESSING 1. INTRODUCTION The main aim of food preservation is to minimize the growth of microorganisms during the