1887

n South African Food Review - Safe on the shelf : preserves & condiments

Volume 42, Issue 6
  • ISSN : 0379-6000
USD

 

Abstract

Thermally processed acid foods have a good record of food safety and shelf stability. Products that have the right combination of low pH, adequate levels of acetic acid, salt and sugars can be safely filled without a thermal process. Other foods however still rely on a range of technologies to ensure shelf stability.

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/content/im_safr/42/6/EJC171333
2015-06-01
2016-12-10

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