Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C
Microbial growth and metabolism in food leads to organoleptic spoilage through altering colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics of organoleptic spoilage, initial microbial contamination and storage temperature of food play an importa...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Faculty of Technology, Novi Sad
2019-01-01
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| Reeks: | Acta Periodica Technologica |
| Onderwerpen: | |
| Online toegang: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950278S.pdf |
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