1. Staleness and sogginess are two most common problem in food product developm induces spoilage by increasing water activity. For that reason, the best way to redu from food product are quite problematic and handful.

Q: Phenol red broth

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A: Introduction A substance is organic if it contains carbon bound to other atoms by covalence.

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.