Acid/Acidified Food Process Authority
Started by 674674, May 27 2021 07:23 PM
Hello, can anyone recommend a good Thermal Process Authority for Acid/Acidified Food that is readily accessible by phone/email?Thank you and have a nice day.
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Can antioxidant D-isoascorbic acid sodium or ethylenediaminetetraacetic acid disodium be added to tomato sauce exported to Saudi Arabia?
Do acid value strips validated against TPM count?
Lactic Acid Bacteria testing and shelf life
Alpha- Lipoic Acid Status EU
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CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Can antioxidant D-isoascorbic acid sodium or ethylenediaminetetraacetic acid disodium be added to tomato sauce exported to Saudi Arabia?
Do acid value strips validated against TPM count?
Lactic Acid Bacteria testing and shelf life
Alpha- Lipoic Acid Status EU
Looking for information on F0 low acid products
Use of peracetic acid as powerful disinfectant
Cooling guidelines for Acid Foods
Peracetic Acid minimum ppm that can be applied to fruit?
Passivation Acid vs CIP