Is it possible to evaluate accelerated shelf-life of Frozen Poultry Meat product?
Started by parmeshwar, Sep 11 2020 09:15 AM
Is it possible to evaluate accelerated shelf-life of Frozen Poultry Meat product?
need Guidance on how to calculate R- reaction rate in rule of 10 ( Q10)/ ?
Lactic Acid Bacteria testing and shelf life
Frozen Salmon Labeling: Can We Adjust Portion Count for Weight Compliance?
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Green Discoloration in Frozen Cheesecake Biscuits – What’s the Cause?
When Is Product Rework Acceptable?
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Is it possible to evaluate accelerated shelf-life of Frozen Poultry Meat product?
need Guidance on how to calculate R- reaction rate in rule of 10 ( Q10)/ ?
See attachments (particularly sl2) here -
Lactic Acid Bacteria testing and shelf life
Frozen Salmon Labeling: Can We Adjust Portion Count for Weight Compliance?
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Green Discoloration in Frozen Cheesecake Biscuits – What’s the Cause?
When Is Product Rework Acceptable?
New Product Development
New Product Development
Salmonella limit in raw chicken meat
Bespoke or off the shelf training?
Shelf life validation for the fermented batter