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Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
food and drug administration Proposes to Allow the Use of Alternative Temperature-Indicating Devices for Processing Low-Acid Canned Foods
Temperature-Indicating Devices measuring
2007/3/30
March 13, 2007，The Food and Drug Administration (FDA) today issued a proposed rule which, if finalized, would benefit both consumers and the food industry by enabling manufacturers of heat-processed l...
