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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
Direitos Autorais:Attribution Non-commercial

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08/30/2014

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An enzyme is a form of protein that can trigger chemical reactions in an organism

without itself undergoing any change. They can cause food spoilage or decay

under ideal conditions.

They operate best at body temperature and a neutral pH, their action reducing

as temperature falls or rises. Enzymes continue to work in both freezers and

refrigerators. They are destroyed by heat.

pH

Spoilage of food

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