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

dc.contributor	Virginia Cooperative Extension	en
dc.contributor.author	Bacon, Karleigh	en
dc.date.accessed	2019-04-22	en
dc.date.accessioned	2019-08-06T13:55:52Z	en
dc.date.available	2019-08-06T13:55:52Z	en
dc.date.issued	2019-04-22	en
dc.description.abstract	Discusses concerns about foods and microorganisms, including canned foods, and the regulations regarding these foods.	en
dc.format.extent	3 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/92847	en
dc.identifier.url	https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-63/FST-63NP_PDF.pdf	en
dc.language.iso	en_US	en
dc.publisher	Virginia Cooperative Extension	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension) ; FST-63NP	en
dc.rights	Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.	en
dc.subject	Entrepreneurship	en
dc.subject	Food Business	en
dc.subject.cabt	canned products	en
dc.subject.cabt	Clostridium botulinum	en
dc.subject.cabt	low acid foods	en
dc.subject.cabt	Regulations	en
dc.title	Classifying Your Food as Acid, Low-Acid, or Acidified	en
dc.title.alternative	Food Entrepreneurs Series: Rules and Regulations	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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