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ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM
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- Contributor: mr-chris
- engagements: 194
- Case No: 729522ip
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ABSRACT - [ Total Page(s): 1 ]A DETAILED STUDY ON THE ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.1 INTRODUCTION Canning food has been a labor of love for generations of families. Today has become an opportunity to take control of the food you and your family consume.The key to successful canning understands the acidity and spoilage factor of the food you wish to can, as well as the acceptable canning methods to process those foods. There are two types of food, categorized as low acid (vegetable, meat, poultry and seafood) and high acid (fruits and tomatoes). Both can be successfully canned by pressure canning.However, pressure canning is the only method recommended safe f ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]A DETAILED STUDY ON THE ISOLATION AND IDENTIFICATION OF MICROBES ASSOCIATED WITH SPOILAGE CANNED FOOD SOLANUM LYCOPERSICUM
... Continue Reading
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