ABSTRACT
Abstract ..................................................................................................................979 58.1 Introduction ..................................................................................................980 58.2 Specific Reactions Affecting Nutritive Value of Food Products
and Constituents During Storage.................................................................983 58.2.1 Storage of Food Products ................................................................983 58.2.2 Storage of Basic Ingredients............................................................985
58.3 Future Studies ..............................................................................................986 58.3.1 Product Selection .............................................................................986 58.3.2 Packaging and Storage.....................................................................989
58.4 Conclusion....................................................................................................989 References..............................................................................................................989
