by George J. Banwart
1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards
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