Food Storage

  • S. R. Dudley
Part of the Macmillan Master Series book series

Abstract

The techniques of food storage have been developed over thousands of years to enable food to be eaten when it is not in season or after the point at which it would have become inedible, if it had not been preserved. The techniques involve controlling microbial breakdown and chemical or enzymic changes that occur in food itself as it is stored.

Keywords

Sugar Cellulose Dioxide Phenol Cobalt 

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Copyright information

© Macmillan Publishers Limited 1988

Authors and Affiliations

  • S. R. Dudley

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