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Meat Microbiology and Spoilage
2017Meat and meat products host bacteria that can grow during shelf life. Among those, pathogenic, spoilage, or beneficial bacteria may exert various activities that can impact nutritional and safety qualities of meat. Indeed, degradation of meat components and production of metabolites can provide nutrients of interest important for nutritious quality of ...
Zagorec, M. +1 more
openaire +3 more sources
1998
Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
openaire +1 more source
Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
openaire +1 more source
Microbial spoilage of vegetables, fruits and cereals
Applied Food Research, 2022Olumide A Odeyemi, Mariyana Strateva
exaly