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La conservation des aliments : définition, importance et méthodes

Abstract : Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.
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https://hal-anses.archives-ouvertes.fr/anses-02935021
Contributor : Norman Wilfred Desrosier <>
Submitted on : Sunday, September 27, 2020 - 2:53:51 AM
Last modification on : Wednesday, October 14, 2020 - 4:14:29 AM

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Norman Wilfred Desrosier, R. Paul Singh. La conservation des aliments : définition, importance et méthodes. Britannica, Encyclopædia Britannica, Inc., A paraître. ⟨anses-02935021⟩

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