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Microbiology of soft drinks and fruit juices
Composition of soft drinks and
fruit juices in relation to spoilage, Background microbiology – spoilage,
Sources, Yeasts, Bacteria, Moulds, Mycotoxins, Microbiological safety problems,
Escherichia coli, Salmonella, Control Measures, Forensic grouping and applications,
Forensic grouping, Group formats, Suggested test programme, Packaged products,
Spoilage symptoms: dominant feature fermentation, No obvious symptoms, Key raw
materials, Environmental samples
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