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...
| Autor principal: | |
|---|---|
| Formato: | H2 |
| Lenguaje: | Inglés |
| Publicado: |
SLU/Dept. of Food Science
2014
|
| Materias: |
Ejemplares similares: Potential of light and temperature exploitation for Accelerated Shelf Life Studies (ASLT) for sauces
- Stress test methods : a potential approach to hurry up shelf-life tests on oat products
- Interdependence between seed age and aerated steam treatment intensities
- Technical and sensory improvements of a product containing pickled herring in thick sauce
- Scaling cool boxes to enhance the shelf life of fruit and vegetables in fresh produce markets in Tanzania
- Sauce Nativo
- Light pollution : consequences and sustainable lighting design