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Food Quality and Shelf Life

      I will start this review in a similar fashion to the last food science book I reviewed for JNEB.
      • Kolasa K.M.
      Innovations in Traditional Foods [New Resources for Nutrition Educators].
      You might wonder why this book on food quality and shelf life, written for food professionals, food scientists, and technologists (who are working with food processing, preservation, and quality), as well as those interested in the development of innovative food products is being reviewed. For nutrition educators who are interested in food systems, sustainability, and promoting the consumption of minimally processed foods, this could provide an understanding of what is possible for the food industry to deliver now and in the near future.
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      REFERENCE

        • Kolasa K.M.
        Innovations in Traditional Foods [New Resources for Nutrition Educators].
        J Nutr Educ Behav. 2020; 52: 199