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دوره 20، شماره 140 - ( 1402 )
جلد 20 شماره 140 صفحات 27-16 |
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Uysal I, Mohammed F S, Selamoglu M, Sevindik M. MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE. FSCT 2023; 20 (140) :16-27
URL: http://fsct.modares.ac.ir/article-7-68454-fa.html
URL: http://fsct.modares.ac.ir/article-7-68454-fa.html
Uysal İmran، Mohammed Falah Saleh، Selamoğlu Mesut، Sevindik Mustafa. MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE. مجله علوم و صنایع غذایی ایران. 1402; 20 (140) :16-27
1- Department of Food Processing, Bahçe Vocational School, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye
2- Department of Biology, Faculty of Science, University of Zakho, Duhok, 42001, Iraq
3- Department of Management and Organization, Bahçe Vocational School, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye
4- Department of Biology, Faculty of Science and Literature, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye ،sevindik27@gmail.com
2- Department of Biology, Faculty of Science, University of Zakho, Duhok, 42001, Iraq
3- Department of Management and Organization, Bahçe Vocational School, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye
4- Department of Biology, Faculty of Science and Literature, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye ،
چکیده: (813 مشاهده)
Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.
نوع مقاله: مروری سیستماتیک |
موضوع مقاله:
میکروبیولوژی مواد غذایی
دریافت: 1402/1/22 | پذیرش: 1402/6/27 | انتشار: 1402/7/10
دریافت: 1402/1/22 | پذیرش: 1402/6/27 | انتشار: 1402/7/10
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