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Compendium of the Microbiological Spoilage of Foods and Beverages (Hardcover, 2010 ed.)
Loot Price: R4,982
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Compendium of the Microbiological Spoilage of Foods and Beverages (Hardcover, 2010 ed.)
Series: Food Microbiology and Food Safety
Expected to ship within 12 - 17 working days
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The increased emphasis on food safety during the past two decades
has decreased the emphasis on the loss of food through spoilage,
particularly in developed co- tries where food is more abundant. In
these countries spoilage is a commercial issue that affects the
pro't or loss of producers and manufacturers. In lesser developed
countries spoilage continues to be a major concern. The amount of
food lost to spoilage is not known. As will be evident in this
text, stability and the type of spoilage are in?uenced by the
inherent properties of the food and many other factors. During the
Second World War a major effort was given to developing the te-
nologies needed to ship foods to different regions of the world
without spoilage. The food was essential to the military and to
populations in countries that could not provide for themselves.
Since then, progress has been made in improved product
formulations, processing, packaging, and distribution systems. New
products have continued to evolve, but for many new perishable
foods product stability continues to be a limiting factor. Many new
products have failed to reach the marketplace because of spoilage
issues.
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