Arnold, NicoleYang, LilyBoyer, Renee R.2020-03-042020-03-042019http://hdl.handle.net/10919/97187Foods are processed in order to extend shelf life, enhance flavor, increase safety, and improve nutrient content.3 pagesapplitcation/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Extension publicationhttps://www.pubs.ext.vt.edu/FST/FST-326/FST-326.htmlFoodProcessed products