Preserving new product appeal: preventing food spoilage should be an integral part of development.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1993. The length of the article is 879 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Manufacturers should consider how they will preserve a new food product as they are developing it. A variety of food preservation techniques are outlined, such as drying food, freezing it, or heating it. Pressurizing food is a new technique that reduces the level of microbes in a product. Food pressurization preserves heat-sensitive vitamins and offers better flavor and appearance than heat-treated foods.

Citation Details
Title: Preserving new product appeal: preventing food spoilage should be an integral part of development.
Author: Cathy Kapica
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n12 Page: p58(2)

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