Abstract
Food spoilage is the reduction in quality of food, caused by micro-organisms, pests, chemical change and/or enzymic activity and is usually detectable by sight, smell or taste.
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© 1988 Macmillan Publishers Limited
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Dudley, S.R. (1988). Food Spoilage and Food Poisoning. In: Mastering Catering Science. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-19200-7_10
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DOI: https://doi.org/10.1007/978-1-349-19200-7_10
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-42134-5
Online ISBN: 978-1-349-19200-7
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