Citation
Yeoh Q.L., . Microorganisms of importance in food. pp. 71-77. ISSN 0127-4171
Abstract
Awareness of the importance of microorganisms in food and food processing among the general public needs to be improved. Usually the presence of microorganisms is only exposed when there are problems of food spoilage or sickness due to food poisoning. However it should also be remembered that microorganisms are responsible for the production of fermented foods and the many useful and necessary products required for food processing. This article discusses in general the microorganisms important in food and food processing.
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Abstract
Awareness of the importance of microorganisms in food and food processing among the general public needs to be improved. Usually the presence of microorganisms is only exposed when there are problems of food spoilage or sickness due to food poisoning. However it should also be remembered that microorganisms are responsible for the production of fermented foods and the many useful and necessary products required for food processing. This article discusses in general the microorganisms important in food and food processing.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 3 tables; 9 ref. Summary (En Ms) |
| AGROVOC Term: | ENFERMEDADES TRANSM POR ALIMENTOS |
| AGROVOC Term: | HIGIENE DE LOS ALIMENTOS |
| AGROVOC Term: | PRODUCTOS FERMENTADOS/ ENVENENAMIENTO |
| AGROVOC Term: | FERMENTACION |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/20013 |
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