date:Jul 03, 2014
ly, in the new technical developments for food.
The complexity in conservation of this kind of products is that they are not thermally processed, so their microbiological content is very difficult to control. In addition, the big variety of microbiologic flora makes impossible to choose one conservation process which guarantee its entire control.
And if this was not enough, we also must take into account other aspects highly evaluated by the consumer at an organoleptic level, like the colo