Chapter 11 - Controlling the microbiological quality of foods (MBY262)
Summaries by Mégan van der Merwe
MBY262 - Food Microbiology for University of Pretoria
Summary of Chapter 11 from Food Microbiology 4th Ed.
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This summary contains the most important concepts and is organised in such a way that makes it easy to study and understand. Chapter 11 - Controlling the microbiological quality of foods - MBY262. Bullet point format is used since a lot of facts are listed and is best understood in such a way.