Hello everybody
I am planning an study to work out the shelf life ( safety & quality ) of a pastry-making product.
It is a cake ( no cream on it) which is packed under controlled atmosphere. I do not have further information about it because it is a new product.
I wonder what laboratory tests ( physical, chemical and/or microbiological ) will be the most appropriate for this kind of product.
If somebody is familiar with this kind of product or have experience with it I will appreciate your advice on what is done nowadays in companies.
Regards
Esther
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