A variety of processing methods are used to make foods edible, to pennit storage, to alter texture and flavor, to sterilize and pasteurize food, and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet...
CHF 236.00