Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
Volume 13 | Issue 4
Introduction: Food Science has been studied in the past decades, especially from mid-twentieth century to now on. Obviously, humans have been interested in food conservation since ancient times, using traditional techniques such as desiccation, conservation in oil, salting, smoking, cooling, etc.