Noun:

ছাপার সময় যে পরিমাণ কাগজ নষ্ট হয়, খাবারের পচন,

spoilage শব্দের বাংলা অর্থ এর উদাহরণ:

শহরগুলি থেকে সহজে বাজার অঞ্চলে পৌঁছোনোর ব্যবস্থা করা, পরিবহনে কৃষিজাত খাবারের পচন কমানো ।

spoilage's Usage Examples:

trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage.

from poor winemaking practices or storage conditions, and leading to wine spoilage.

Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer.

Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to apply scientific.

techniques are needed to prevent fish spoilage and lengthen shelf life.

They are designed to inhibit the activity of spoilage bacteria and the metabolic changes.

This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked.

intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.

often resulting in food spoilage.

Mold growth on bread is an example of food spoilage by xerophilic organisms.

most commonly wine dispensers are used in restaurants and bars to prevent spoilage when selling wine by the glass.

The main sources of spoilage, molds, yeasts and enzymes, are killed at the temperatures reached in the.

On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish.

showing various degrees of milk spoilage and effects on flavour.

The number of bacteria affects the intensity of spoilage, with non-enzymatic Pseudomonas.

the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation.

From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms.

In this way, the food will remain safe from microbial spoilage.

causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.

the growth of spoilage agents.

Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic.

Firmicutes play an important role in beer, wine, and cider spoilage.

especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but.

Synonyms:

mould; mold; spoiling; decay; mildew; souring;

Antonyms:

succeed; service; good health; dispose; indispose;