Benifits of food presevation
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Food preservation can result in several advantages, some of which are substantial. These include:
increased shelf-life
decreased hazards from microbial pathogen
decreased spoilage (microbial, enzymatic)
inactivation of anti-nutritional factors
ensured round the year availability of seasonal foods
perishable foods that can be transported to far-off distances from the site of production
increased availability of conveniences.
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