Abstract
Foods undergo deterioration to varying degrees in organoleptic properties, nutritional value, safety and esthetic appeal. The term food deterioration is often associated with advanced spoilage, which may make food unfit for human consumption. In the broader sense any adverse change in attributes from an agreed upon measure of quality may be considered deterioration. In this sense most foods, from harvest, slaughter, or manufacture, undergo progressive deterioration which, depending upon the food, may be very slow or very rapid.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Deteriorative Factors and Their Control. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_7
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DOI: https://doi.org/10.1007/978-94-015-7262-0_7
Publisher Name: Springer, Dordrecht
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