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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #78883
Title: PH, BUFFERS, AND ACIDIFICATION METHODS. IN ACIDIFIED FOODS. PRINCIPLES OF HANDLING AND PRESERVATION

Author
item McFeeters, Roger

Submitted to: Pickle Packers International Courses
Publication Type: Other
Publication Acceptance Date: 4/16/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: Chapter 3 of the Acidified Foods GMP Manual deals with the general concept of acids and pH and how they are important to preservation.

Technical Abstract: Chapter 3 of the Acidified Foods GMP Manual deals with the general concept of acids and pH and how they are important to preservation.