Water activity as a control limit
Started by AL BUNDY, Feb 11 2008 12:04 PM
Hi everyone:
I have a CCP where the CL it's the product's aw. Besides aw-meter and weight before - weight after = product aw... what other method it's valid?
PS: can anyone post a poll about 10 wordlwide experts to teach HACCP, like DR. Blair, and 10 best HACCP books.???
Thanx
I have a CCP where the CL it's the product's aw. Besides aw-meter and weight before - weight after = product aw... what other method it's valid?
PS: can anyone post a poll about 10 wordlwide experts to teach HACCP, like DR. Blair, and 10 best HACCP books.???
Thanx
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Can anybody help Al?Hi everyone:
I have a CCP where the CL it's the product's aw. Besides aw-meter and weight before - weight after = product aw... what other method it's valid?
PS: can anyone post a poll about 10 wordlwide experts to teach HACCP, like DR. Blair, and 10 best HACCP books.???
Thanx
Should Water Be Declared as an Ingredient for Glazing?
Unexpected Nutritional Label Variances from Water Addition: Root Cause Analysis
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Flow Chart - Water in the recipe - Step or Ingredient
Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient?
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