Authenticity of food products
Determination species/variety (plants, meat, fish, shellfish, crustaceans, fungi, bacteria) based on DNA, proteins and other macro molecules
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Food: Food safety
...ife studies where specific spoilage organisms (e.g. Pseudomonas, lactic acid bacteria, yeasts and fungi, etc.) and microbiological indicator germs for hygiene are monitored during storage. These st...