Potential of light and temperature exploitation for Accelerated Shelf Life Studies (ASLT) for sauces
The advantage of being “First to Market” is tremendous, but keeping a high and consistent level of quality is determinant as well for the success of a food company. Low quality products cause damage to the brand and monetary loses in the long run. Quality is strongly influenced by a correct estimati...
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| Format: | H2 |
| Language: | Inglés |
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SLU/Dept. of Food Science
2014
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