Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
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Date of this Version
1992
Document Type
Article
Abstract
This extension circular discusses the microorganisms in food. Bacteria, yeasts, and mold are microorganisms associated with foods. The individual microorganism cannot be seen without the aid of a microscope. Microorganisms may be classified into three groups according to their activity: beneficial, spoilage, and pathogenic. All three microorganisms will be discussed.
Comments
© 1992, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.