Food Spoilage: Microorganisms and their prevention

By S. Rawat. 2015

370 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods (2020, background): “Fruits are perishable crops highly subjected to spoilage because they are composed of living tissues.([5]) Fruits contain various nutrients such as carbohydrates, minerals, vitamins and proteins, making them an ideal platform for the successful growth and survival of various parasitic and saprophyti”
Biological Biosensors for Monitoring and Diagnosis (2020, background): “Microbes have also been found to perform a function that is beneficial to food and its production, whereas some of them have been found to be associated with food spoilage (Rawat 2015).”