Prevention of moulds growth on bakery products through different agents

| August 19, 2015

My project is about prevention of moulds growth on bakery products through different agents. I would like you to prepare not a whole thesis but only the results part and the Discussion part.
In the results part the things that I want you to discuss are:
1. Preservatives for prevention of mould growth.
2.Lactic acid bacteria for prevention of mould growth.
3.Essential oils for prevention of mould growth.
4. Modified atmosphere for prevention of mould growth.
5. other factors that act like inhibitors for mould growth such as honey , salt and sugar for prevention of mould growth..
I want you to find reseaches or experiments that took place and mention their results or put pictures of the results you can find.
Each of the above categories that I mentioned before should have 3 to 4 reseaches in order to be scientifically accepted.
In the discussion part I want for each category of the above to make comparisons between the different results you will find. I would like comparison of all the methods have been applied and which is the most efficient one to control the mould growth on bakery products. That would be the discussion part.

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Category: Nutrition

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