METODOLOGÍA PARA LA ESTIMACIÓN DE LA VIDA ÚTIL DE LOS ALIMENTOS. II. MÉTODOS DE ESTIMACIÓN.

The methodology for estimating shelf life of food proposes the use of one of the two most widely used estimation methods depending on the nature and expected shelf life of the particular product: Weibull analysis or hazard techniques and accelerated shelf life tests for temperature abuse. In this paper the steps to apply both estimation methods and examples are presented. [ABSTRACT FROM AUTHOR]