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food spoilage

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food spoilage [′füd ‚spȯil·ij]
(food engineering)
Deterioration in the color, flavor, odor, or consistency of a food product.


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The review starts with all overview of food spoilage, followed by two major sections on typical flora associated with major food groups and a description of the flora themselves.
Spoilage gasses are usually composed of sulfur- or nitrogen-containing species, and this technology has proven to be an excellent way to detect many types of food spoilage.
Macedocin can kill a wide variety of bacteria, including some that cause foodborne disease and food spoilage, and can do so without affecting human health.
 
 
 
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