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HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry.Food PreservationFood may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter. . . .
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LEVINE et al. (1985) studied this question.
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