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General Characteristics Classification and Identification
CONTAMINATION PRESERVATION AND SPOILAGE OF FISH
YEASTS AND YEASTLIKE FUNGI
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acetic acid Achromobacter Aerobacter aerobic alcohol anaerobic antibiotic Appl Bacillus bacterium bread brine carbon dioxide cause cells cheese chemical chilling Clostridium Clostridium botulinum coliform bacteria color concentration conidia conidiophores contain culture dried drying effect eggs enzymes fermentation Figure film yeasts fish flavor food preservation Food Res Food Technol freezing frozen genera genus gray mold rot grow growth heat process heat resistance heat-treatment hyphae irradiation juice kill kinds lactic acid bacteria Lactobacillus large numbers Leuconostoc liquid meat mesophilic methods microbial microbiology Micrococcus microorganisms milk moisture mycelium nitrogen numbers numbers of microorganisms numbers of organisms oxidation oxygen packaged pasteurized pathogens percent pickles plant poultry present proteins proteolytic Pseudomonas psychrophilic rays reduce refrigeration result ropiness Salmonella salt sanitation sauerkraut sirups sodium soft rot sour species spoilage spoilage organisms spoiled spores Staphylococcus sterilization storage Streptococcus sugar surface thermophilic tion toxin types of spoilage usually vinegar washing wine yeasts