Adenosine Triphosphate Content of Microorganisms Related with Food Spoilage.
نویسندگان
چکیده
منابع مشابه
Food Spoilage: Microorganisms and their prevention
Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as...
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ژورنال
عنوان ژورنال: Japanese Journal of Food Microbiology
سال: 1996
ISSN: 1340-8267,1882-5982
DOI: 10.5803/jsfm.13.29