摘要：The research follows the increase of preservation period of food products in the conditions of keeping at maximum of sensorial, physical-chemical, microbiological, histological and nutrient qualities. It have been made studies of the following preservation techniques: - preservation of food products using cool; - preservation of food products using UV light; - preservation of food products using vacuum; - food’s preservation using mixed techniques. The conclusion’s of the studies shows the superiority of the preservation through mixed procedures, which have the following advantages: - allow to apply some gentler preservation treatments, which also allow to maintain the product’s quality to a high level; - increase the stability and safety of food products for human health.
