General principle underlying food spoilage and chemical change
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Food spoilage can occur due to the chemical, biological, or physical agents. The microorganisms cause changes in appearance, flavor, odor, and other qualities of foods. ... When foods are removed from its natural source, chemical changes begin with the deterioration of food structure.
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Microbial growth can result in food spoilage, fermentation of desirable products, foodborne disease, or release of extra cellular and intra‐cellular enzymes. When foods are removed from its natural source, chemical changes begin with the deterioration of food structure.
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