Lecture #9. Food Microbiology. Conditions for Spoilage. Water pH Physical structure Oxygen temperature. Microorganism Growth in Foods. Intrinsic Factors. composition pH presence and availability of water oxidation-reduction potential altered by cooking physical structure
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
growth for detection of
even when plaque-forming
ability is lost
Any partial breakdown of carbohydrates taking place in the absence of oxygen.
White vs. Red: juice or juice and skin
Yeasts: Ferment when no oxygen around.