ØMicroorganisms in Food
ØFood Preservation
ØFood-borne Illness
ØFermented Foods
ØFactors affecting
microbial growth in food
vcomposition
vpH
vpresence and
availability of water
voxidation-reduction
potential
•altered by cooking
vphysical structure
vpresence of
antimicrobial substances
LENFKAPNYA DOWNLOAD DISINI
Tags
POWER POINT