date:Jan 09, 2019
ife
Every kind of foods research and development should consider the issue of shelf life, including the most common bacterial spoilage, also including fatty acid decay of Hala taste, caking, deliquescence, discoloration, precipitation, crystallization and other issues, in order to ensure that food from the factory to consumption period is safe and reliable.
The shelf life should be matched with the storage conditions, such as normal temperature, light avoidance, heat avoidance, refrigeration,