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Open AccessEditorial

Biochemical and Nutritional Changes during Food Processing and Storage

1
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
2
Department of Safety and Quality of Meat, Max Rubner Institute, Federal Research Institute of Nutrition and Food; E.-C.-Baumann- Straße 20, 95326 Kulmbach, Germany
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 494; https://doi.org/10.3390/foods8100494
Received: 11 October 2019 / Accepted: 11 October 2019 / Published: 14 October 2019
Note: In lieu of an abstract, this is an excerpt from the first page.

Domestic food processing goes a long way back in time, for example, heat for cooking was used 1 [...] View Full-Text
MDPI and ACS Style

Orlien, V.; Bolumar, T. Biochemical and Nutritional Changes during Food Processing and Storage. Foods 2019, 8, 494.

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