Reducing temperature doubles or triples the storage life of foodstuffs such that, by providing product-specific temperature and humidity/moisture conditions during transport, chilled goods can be treated as fresh foodstuffs after transport.
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| 15.3.3 Chilled storage of foodstuffs | |||
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| Chilled storage of highly perishable foodstuffs restricts the activity of microorganisms and retards biochemical reactions. Reducing temperature doubles or triples the storage life of foodstuffs such that, by providing product-specific temperature and humidity/moisture conditions during transport, chilled goods can be treated as fresh foodstuffs after transport. |
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