Articles by Alison Leary

Consumers may purchase poultry products based on colour/appearance, drip loss, flavour, texture, shelf-life, nutritional value, etc., or a combination of any of these factors. Many of these factors are linked to the oxidative status of the animal while it is alive.
03-01-2013 | Article

Adding value gives brands longer shelf life

Leary
Alison Leary
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