Microbial quality analysis in cocoa processing - Huang Jingyu,David Ewusi-Mensah,John A. Larbi
-25% koodilla BOOKS
Toimitus 12-18 arkipäivässä
30 päivän palautusoikeus
Microbiological quality assurance has been employed in food industries for many years, to guarantee the quality of food products for human consumption, however, foodborne diseases continue to occur. This study sought to assess the microbial quality of cocoa products at various processing stages as well as the processing environment, in a typical cocoa processing company. Results also prove and confirm that ... Täydellinen kuvaus
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Kuvaus
Microbiological quality assurance has been employed in food industries for many years, to guarantee the quality of food products for human consumption, however, foodborne diseases continue to occur. This study sought to assess the microbial quality of cocoa products at various processing stages as well as the processing environment, in a typical cocoa processing company. Results also prove and confirm that microbial quality of production environment has a significant influence on that of products due to various means of contamination.
Lisätietoja
| Kirjoittaja | Huang Jingyu, David Ewusi-Mensah, John A. Larbi |
|---|---|
| Julkaisija | LAP LAMBERT Academic Publishing |
| Julkaisuvuosi | 2018 |
| Kannen tyyppi | Pehmeäkantinen |
| EAN | 9786139929986 |