I am not the student of microbiology. So i am heavily relying on the
guidance given by u. Plz help me out.
Can anybody guide me about the microbes (specially spore forming)
which are responsible for fruit juice (pineapple, orange and mango
juice) spoilage which are readily present in the fresh fruit juice
And D value (decimal reduction time), Z value and F values for each of
If it is possible for u to suggest any research/review paper or any
book revelling this information, do tell me