HALL
发表于 2025-3-23 13:45:39
,Bailey’s Transform, Lemma, Chains and Tree,honey. Products grouped in the sugar confectionery category include hard candy, soft/gummy candy, caramel, toffee, licorice, marzipan, creams, jellies, and nougats. A common intrinsic parameter associated with high-sugar products is their low water activity (..), which is known to inhibit the growth
上涨
发表于 2025-3-23 17:49:45
https://doi.org/10.1007/978-3-030-32820-7of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also
novelty
发表于 2025-3-23 21:05:25
Compendium of the Microbiological Spoilage of Foods and Beverages978-1-4419-0826-1Series ISSN 2629-1010 Series E-ISSN 2629-1029
Detonate
发表于 2025-3-23 22:56:45
William H. Sperber,Michael P. DoyleEdited by two leaders in the field.A comprehensive course for spoilage information not currently documented.Includes supplementary material:
小步走路
发表于 2025-3-24 05:08:19
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Neuralgia
发表于 2025-3-24 08:42:11
https://doi.org/10.1007/978-1-4419-0826-1Seafood; food industry; food science; food spoilage; microbiology
abysmal
发表于 2025-3-24 13:54:12
978-1-4614-2461-1Springer-Verlag New York 2009
分散
发表于 2025-3-24 18:43:57
Erratum to: Introduction to the Microbiological Spoilage of Foods and Beverages,
火车车轮
发表于 2025-3-24 21:48:28
Compendium of the Microbiological Spoilage of Foods and Beverages
极小
发表于 2025-3-25 00:20:08
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