Good Day All,
I am conducting a lecture on factors affecting food quality, for example:
Physical, micro, chemical, allergenic, nutritional, cultivar/variety, seasonality & weather, processing ...
Do any of you have any notes/papers/documents that can help in this field. I really need examples of good and bad, what to look for, how each of the above can affect food quality, what good looks like, etc...
As always, your help would be greatly appreciated.
I can post the final presentation afterwards if you would like to see it.
Kind Regards,
Simon
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