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food spoilage

 Subject
Subject Source: Nalt
Scope Note: Varying degrees of physical, chemical and/or biological deterioration of food sensory properties, nutrient content, and/or safety. Major causes include: 1) growth and activity of microorganisms, 2) natural enzymes, 3) insects, parasites and rodents, 4) temperature, 5) moisture and dryness, 6) air/oxygen, 7) light, 9) time.

Found in 1 Collection or Record:

Charles Thom Papers

 Collection
Identifier: MS0170
Content Description

The Charles Thom Papers cover materials from Thom's college years to biographical memoirs published after his death. The collection includes correspondence, notes, notebooks, essays, lectures, speeches, diaries, journals, and lantern slides from professional trips. There are also published items, including monographs, journal articles, and newspaper clippings. The majority of the collection focuses on soil microbiology, mycology, food spoilage, food poisoning, and penicillin.

Dates: 1891-1968
Found in: National Agricultural Library Special Collections