Progress in Food Preservation
Publisher: Wiley-Blackwell | 2012 | ISBN: 0470655852 | 656 pages | PDF | 5,1 MB
Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing – however, they still expect the convenience of a long shelf life.