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FOOD QUALITY AND PRESERVATION.

Author(s) : GOULD G. W.

Summary

QUALITY LOSS MAY BE BROUGHT ABOUT BY A WIDE RANGE OF CHANGES INCLUDING THOSE THAT ARE PHYSICAL, CHEMICAL, ENZYMIC OR MICROBIOLOGICAL. RATES OF QUALITY LOSS ARE PREDICTABLE, BUT DEPEND VERY MUCH ON THE PARTICULAR NATURE OF THESE CHANGES AS WELL AS ON THE ENVIRONMENTAL CONDITIONS. THE VARIOUS FORMS OF QUALITY LOSS ARE TO SOME EXTENT CONTROLLABLE BY A WIDE RANGE OF PRESERVATION TECHNIQUES INCLUDING PROCEDURES THAT PREVENT OR INHIBIT MICROBIAL GROWTH, PROCEDURES THAT INACTIVATE MICROORGANISMS AND PROCEDURES THAT RESTRICT THE ACCESS OF MICROORGANISMS TO PRODUCTS.

Details

  • Original title: FOOD QUALITY AND PRESERVATION.
  • Record ID : 1989-2275
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 2; 16 p.; 6 fig.; 5 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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