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

Glycogen

Microbiological Spoilage of Fish and Seafood Products,eft unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The micr

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Physiatrist

Microbiological Spoilage of Fruits and Vegetables,stimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-c

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