Journal of Food Technology and Preservation

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Short Communication - Journal of Food Technology and Preservation (2021) Volume 5, Issue 2

Food innovation and Effect of Microbial decay on food

Food advancement is the turn of events and commoditization of new food items, cycles, and administrations. At the present time, it's going on quickly. Food and drink organizations are searching for approaches to make solid, nutritious contributions that are tempting, open, energizing, and interesting, yet additionally economical. Plainly the microbial security of food must be ensured when the general preparing, including the creation of crude materials, conveyance and taking care of by the shopper are contemplated.

Author(s): Akhil Pedada

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