Alicyclobacillus spp. Control in the Fruit Juice Industry

نویسنده

  • Marilidia S. Clotteau
چکیده

The definition of food quality may differ for processors and consumers, but generally organoleptic characteristics, such as flavour, odour and appearance, as well as extended shelf life are among the most important of its attributes. Spoilage of food by microbial contamination may occur at any point during production, altering any one or all of these characteristics renders the product unusable and results in financial damage for the food manufacturer.

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تاریخ انتشار 2015