Titlebook: Compendium of the Microbiological Spoilage of Foods and Beverages; William H. Sperber,Michael P. Doyle Book 2009 Springer-Verlag New York

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,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

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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

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Compendium of the Microbiological Spoilage of Foods and Beverages978-1-4419-0826-1Series ISSN 2629-1010 Series E-ISSN 2629-1029

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William H. Sperber,Michael P. DoyleEdited by two leaders in the field.A comprehensive course for spoilage information not currently documented.Includes supplementary material:

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Neuralgia

https://doi.org/10.1007/978-1-4419-0826-1Seafood; food industry; food science; food spoilage; microbiology

abysmal

978-1-4614-2461-1Springer-Verlag New York 2009

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Erratum to: Introduction to the Microbiological Spoilage of Foods and Beverages,

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Compendium of the Microbiological Spoilage of Foods and Beverages

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