Food Storage

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


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.


Sorbic Acid Food Preservation Slow Freezing Preserve Effect Convenience Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Macmillan Publishers Limited 1988

Authors and Affiliations

  • S. R. Dudley

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