INTERMEDIATE MOISTURE FOODS
D.J. Cook
(Head of the Home Food Storage and Preservation Section, Long Ashton Research Station)
417
Abstract
Fresh foods which contain a high proportion of water have a limited shelf life and spoil quickly. Dehydrated foods containing a very low percentage of water have a long storage life and if kept in good storage conditions do not spoil easily. Dehydration of foods consumes a lot of valuable energy, dried foods need reconstituting and there are problems with the use and acceptance of dried foods.
Citation
Cook, D.J. (1975), "INTERMEDIATE MOISTURE FOODS", Nutrition & Food Science, Vol. 75 No. 3, pp. 20-21. https://doi.org/10.1108/eb058630
Publisher
:MCB UP Ltd
Copyright © 1975, MCB UP Limited