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All Journal Journal La Lifesci
Menduza Burnd
Biology Department, Adventist University, Philippines
Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Product Preservation Design of Vegetable and Animal Food Processing Menduza Burnd; Joffersen Yrick
Journal La Lifesci Vol. 2 No. 6 (2021): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v2i6.525

Abstract

The aims of the research is determine the Product Preservation Design of Vegetable and Animal Food Processing. Packaging designed to preserve food components in the hands of customers while preventing contamination by bacteria and fungus is the goal. As long as food is stored properly, the quality of the food will deteriorate. Packaging is necessary in order to deliver the following information: Package must convey an accurate representation of its contents; it should neither be copied from other parties' packaging designs, nor should it be too complex, making it prohibitively costly to produce
Co-Authors Joffersen Yrick