2 Questions 1 Answers 0 Followers
Questions related from Kayla Steyn
The following microorganims are associated with vanilla pods: Moulds; E.coli; B. cereus; Sulphite reducing clostridium; Staph. aureus; Salmonella; Mycotoxins; Aflotoxins. What time/temperature...
03 July 2019 4,624 0 View
How will the yeast contaminated product affect a consumer’s health? What might be the cause of yeast growth on chocolate? What can we do to prevent high yeast counts in chocolate products?
18 June 2019 1,520 5 View