publication . Other literature type . 2019

Classifying Your Food as Acid, Low-Acid, or Acidified

Bacon, Karleigh;
Open Access English
  • Published: 22 Apr 2019
  • Publisher: Virginia Cooperative Extension
  • Country: United States
As a food entrepreneur, you should be aware of how ingredients in your product make the food look, feel, and taste; as well as how the ingredients create environments for microorganisms like bacteria, yeast, and molds to survive and grow. This guide will help you classifying your food as acid, low-acid, or acidified.
Persistent Identifiers
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Food Business, Entrepreneurship, Food processing, Acidity, Regulations, canned products, Clostridium botulinum, low acid foods
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Other literature type . 2012
Provider: VTechWorks
Other literature type . 2019
Provider: VTechWorks
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