Glosario de términos sobre aplicaciones en alimentos en Surdry

Glossary | pH MAXIMUN

For acidified foods, the highest finished product equilibrium pH after processing. For acidified low-acid foods not controlled at pH 4.6 or below, this does not apply if the food if the food receives a heat treatment which alone achieves commercial sterility.



A B C D E F G H I J K L M N O P Q R S T U V W X Y Z