Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 22, Issue 2-3, Pages 127-137Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2010.04.001
Keywords
-
Categories
Ask authors/readers for more resources
Food processing and preservation are generic terms that cover all aspects of extending the shelf life of foods. A number of novel thermal and non-thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
