Conducting a risk-analysis for producing smoked herrings in vegetable oil I have come to think if I can calculate the pH in the aqueoous phase of the fish?
As product is in oil it is hard measuring a pH that we can trust. But I thought that if we measure dried matter and acid on the herring we would be able to find the acid in the aqueous phase - and then calculate the pH from that......
Do I have a point?
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