GENERAL SCIENCE AND ABILITY: FOOD SCIENCE- FOOD PRESERVATION

As soon as food is harvested, it is under attack from microscopic organisms, such as bacteria, and enzymes. These degrade the food until it becomes inedible. Over thousands of years, various methods have been developed to hold these processes at bay for as long as possible.

For HD photo click on the site below

https://www.behance.net/gallery/80829259/INFOGRAPHICS

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *