Microbial Spoilage of Fresh-Cut Vegetables and Their Storage

Due to the increasing population in the country, the need for vegetables is highly required for supplying food to the population. However, the storage of the vegetables is a risk due to spoilage by microorganisms. In order to prevent the spoilage of fresh-cut vegetables and to increase the shelf life of vegetables for long storage is needed to use various organic preservatives. Their effectiveness is studied in this book. This work will be very informative for this decade.

Autorentext
Dr. Kanchana D. is a microbiologist who studied more about the spoilage of various foods and processed products.