A fresh perspective: looking at the shelf life of packaged food (CROSBI ID 156803)
Prilog u časopisu | stručni rad
Podaci o odgovornosti
Galić, Kata
engleski
A fresh perspective: looking at the shelf life of packaged food
It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging or storage/distribution condition, one important aspect is the knowledge of shelf life. It is also critical that the shelf life study is repeated after any changes have been made in the production or the processing environment.
packaged food; shelf-life
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