Aaron L. Brody

Food products conceived and developed by food marketers, scientists, and technologists only rarely can remain identical from laboratory bench or production line through to the target consumers. Only an infrequent few food products survive the distribution process to maintain or display improved quality. That period during which the product retains its desired properties usually has been designated as shelf life, and the proper measure of this somewhat unscientific and certainly imprecise term is…

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