Procedures or techniques used to keep food from spoiling.

Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.

The pressure due to the weight of fluid.

Any substances taken in by the body that provide nourishment.

The process by which organs are kept viable outside of the organism from which they were removed (i.e., kept from decay by means of a chemical agent, cooling, or a fluid substitute that mimics the natural state within the organism).

Solutions used to store organs and minimize tissue damage, particularly while awaiting implantation.

The process of protecting various samples of biological material.

The production and movement of food items from point of origin to use or consumption.