•Approximately 1/3rd
of all food manufactured in world is lost to spoilage
•
•Microbial content of foods (microbial load): qualitative
(which bugs) and quantitative (how many bugs)
•
•Shelf life depend on :
•Non-perishable
foods (pasta)
•Semiperishable foods (bread)
•Perishable
foods (eggs) LENGKAPNYA DOWNLOAD DISINI
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