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

Other literature type English OPEN
Bacon, Karleigh (2012)
  • Publisher: Virginia Cooperative Extension
  • Subject: Acidity | Food Business | Regulations | Entrepreneurship | Food processing
    mesheuropmc: digestive, oral, and skin physiology

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 classi... View more
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