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

dc.contributor.author	Bacon, Karleigh	en
dc.date.accessed	2013-09-19	en
dc.date.accessioned	2014-04-25T15:07:12Z	en
dc.date.available	2014-04-25T15:07:12Z	en
dc.date.issued	2012-06-08	en
dc.description.abstract	As a food entrepreneur, you should be aware of how ingredients in your product make the food look, feel, and taste; as well as how the ingredients create environments for microorganisms like bacteria, yeast, and molds to survive and grow. This guide will help you classifying your food as acid, low-acid, or acidified.	en
dc.format.extent	3 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/47706	en
dc.identifier.url	http://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	Food Business	en
dc.subject	Entrepreneurship	en
dc.subject.cabt	Food processing	en
dc.subject.cabt	Acidity	en
dc.subject.cabt	Regulations	en
dc.title	Classifying Your Food as Acid, Low-Acid, or Acidified	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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