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Food spoilage and preservation
| Content Provider | Scilit |
|---|---|
| Author | Lean, Michael Ej |
| Copyright Year | 2006 |
| Description | Much of our food is perishable within days or weeks and, in the natural course of events, it becomes inedible fairly quickly. Food spoilage occurs mainly as a result of chemical reactions involved in the processes of ageing and decay, through the action of microorganisms, or through a combination of both. A knowledge of why and how food spoilage occurs enables steps to be taken to prevent or minimize it. This, in essence, is the subject matter of this chapter. Book Name: Fox and Cameron's Food Science, Nutrition & Health |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2012-0-11495-X&isbn=9780429167416&doi=10.1201/b13442-22&format=pdf |
| Ending Page | 297 |
| Page Count | 16 |
| Starting Page | 282 |
| DOI | 10.1201/b13442-22 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2006-03-31 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Fox and Cameron's Food Science, Nutrition & Health Food Science and Technology Microorganisms Food Spoilage |
| Content Type | Text |
| Resource Type | Chapter |