Understanding the pH of Your Food

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dc.contributor.authorBacon, Karleighen
dc.date.accessed2013-09-20en
dc.date.accessioned2014-04-25T15:07:14Zen
dc.date.available2014-04-25T15:07:14Zen
dc.date.issued2012-05-31en
dc.description.abstractAn explanation of pH values in food and why it's important to food processors.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/47717en
dc.identifier.urlhttp://pubs.ext.vt.edu/FST/FST-58/FST-58NP_PDF.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-58NPen
dc.rightsVirginia 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.subjectFood Businessen
dc.subjectEntrepreneurshipen
dc.subject.cabtPhen
dc.subject.cabtAcidityen
dc.subject.cabtFood processingen
dc.subject.cabtFood contaminationen
dc.titleUnderstanding the pH of Your Fooden
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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