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5 Steps to the Safety & Quality of Refrigerated RTE Foods
date:Jun 08, 2016
ture history of a food product to which it is attached. TTI operation is based on mechanical, chemical, enzymatic or microbiological systems that change irreversibly from the time of their activation. The rate of change is temperature dependent, increasing at higher temperatures in a manner similar to most physicochemical reactions. The change is usually expressed as a visible response, in the form of a mechanical deformation, color development or color movement. The visible reading gives some i

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