Bachelor of Science in Human Science, Interior Design Program, FJD.E. R Accredited Mississippi State University Starkuitte,MS gpA355/4.00 Associate of Arts Degree Meridian, Community College Meridian, MS
Materials and Mechanical Engineering Sections 1 Introduction. 2. Atomic Bonds. 3. Material Properties, 4. Selection of Materials Objectives After learning this chapter you should be able to do the following Understand how material properties are used to qualify materials for engineering design
Chapter13 has outlined the concept of hygienic design'and hygienic practices'in controlling the safety of chilled food products. This chapter deals with hygienic practices, specifically those related to cleaning and disinfection. Contamination in food products may arise from four main sources: the constituent raw materials, surfaces
Many different ingredients and raw materials are processed to make chilled foods. At harvest or slaughter these materials may have a wide range of microbes in or on them. Some of them carry the micro-organisms that cause their eventual spoilage(e.g. bacilli or Lactic acid bacteria) whilst others pick them up during harvesting or processing