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The document discusses the spoilage and preservation of cereals and cereal products, highlighting their importance as staple foods rich in nutrients. It identifies various factors contributing to spoilage, including microbial activity, environmental conditions, and improper handling, while also detailing preservation techniques such as asepsis, heat treatment, refrigeration, and chemical preservatives. Understanding these aspects is crucial for ensuring food safety and extending the shelf life of these prod

Author

Marjahan Akter

Language

EN