CHANGES IN PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES DURING FOOD STORAGE

Nowadays, the topic of storing food products correctly is relevant, as it retains both their food, biological values and protects against potential damage. But in the process of storage there are changes that cannot be avoided, but it can be slowed down. That is the importance of this topic. There are many ways to increase the shelf life of food products that the manufacturer can implement to bring fresh food products to the consumer.