All foods undergo varying degrees of deterioration during storage. Deterioration may include losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal. Foods may change in color, texture, flavor, or another quality attribute as discussed in Chapter 6.
CITATION STYLE
Potter, N. N., & Hotchkiss, J. H. (1995). Food Deterioration and its Control (pp. 113–137). https://doi.org/10.1007/978-1-4615-4985-7_7
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