Extending the shelf life of sauces & pestos
Started by Tech - QF, Mar 14 2013 03:06 PM
Hello
I would like to expand my knowledge of the manufacturing methods of ambient stable sauces & pestos, in particular methods of assuring / extending shelf life.
If anyone has any recommendations for suitable reading material or web references, it would be appreciated.
Many thanks
I would like to expand my knowledge of the manufacturing methods of ambient stable sauces & pestos, in particular methods of assuring / extending shelf life.
If anyone has any recommendations for suitable reading material or web references, it would be appreciated.
Many thanks
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Anyone have references for this subject or have knowledge to share.
Thanks,
Simon
Thanks,
Simon
Extending Shelf Life for Dietary Ingredients
Extending the shelf life of mango juice
What is the common practice for extending shelf life of products produced abroad and sold in the US?
Extending shelf life of chilled cooked chicken and rice ready to eat meals based on a customer request
How to go about extending the shelf life of sausage patties?
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