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Learning Objective
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Lecture 14 - Spoilage of processed products |
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Objective: This chapter deals with various causes of food spoilage, identification of spoiled products from external appearance, chemical and biological spoilage, discolouration of canned products and classification of spoilage on the basis of acidity of food. In the end frequently asked questions pertaining to food spoilage are also given. |
Last modified: Sunday, 4 March 2012, 9:40 AM