date:May 19, 2015
of MAP are its longer durability of perishable food,decrease of spoilage, reduced growth of germs, product retaining its form, texture, vitamin content, taste and fat besides, preserving thenatural colour of the product. Further, the need to usepreserving agents is reduced if not eliminated, stated Ali.
In addition, there is longer shelf life of the products with MAP. It is far more economicalenablingextended distribution and access to a variety of delicate fresh products.
We offer, rigid and