This is a great example of how to translate food quality into numbers for further analysis.
This is Dr Cecilia Nunes's book, also a great source of freshness indicators for fresh food.
This is an "amazing website" from UC Davis that Ricardo uses a lot for his work. ;)
Check out more of Ricardo's work here:
https://www.zestlabs.com/author/zestbadia/
Check out his consulting firm, Fresh Impact, here: http://www.thefreshimpact.com/
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