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Unformatted text preview: shift in power from manufacturers to retailers, and (5) green manufacturing to reduce the carbon footprint of companies. • Shelf life is defined as “the time period a product can be expected to maintain a predetermined level of quality under specified storage conditions.” (Shewfelt, 1985) • Foods can be present in solid, liquid or gaseous form. • The quality of cake batters, ice cream and shipped cream depends on ingredients and over-run....
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- Spring '11
- Nutrition, Shelf life