hi,
Why do I only come up with health-benefit of blackstrap molasses or sugar cane processign when I run any serach on blackstrap molasses?
So I turn to you dear members, if anyone can help me find information on properties of blackstrap molasses (to be used as validation data), and how it can be expected to behave under storage in a silo?
I know if water gets in, there could be microbial growth (moulds?)?
What temperatures can it be subjected to so excessive foaming does not occur?
How to store samples? I mean under what conditions: are room temperature, and dry place sufficient?
Are microbiological testing required? I know most commonly, testing for heavy metals are done.
Thank you
Why do I only come up with health-benefit of blackstrap molasses or sugar cane processign when I run any serach on blackstrap molasses?
So I turn to you dear members, if anyone can help me find information on properties of blackstrap molasses (to be used as validation data), and how it can be expected to behave under storage in a silo?
I know if water gets in, there could be microbial growth (moulds?)?
What temperatures can it be subjected to so excessive foaming does not occur?
How to store samples? I mean under what conditions: are room temperature, and dry place sufficient?
Are microbiological testing required? I know most commonly, testing for heavy metals are done.
Thank you
