In general, there is a relationship between the moisture content of a food product and its rate of spoilage. However, there are also cases where foods with the same moisture content have different spoilage rates.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
The organism, Escherichia coli 0157:H7, also known as hemorrhagic E. coli, causes an illness known as hemorrhagic colitis.READ MORE
Texture analysis is an important component for evaluation of select products. Texture, in this application, deals with the integrity of a sample and a change in the resistance to pressure.READ MORE
Vitamin C (Ascorbic Acid) is necessary for maintaining healthy gums and for formation of connective tissue. Vitamin C can prevent Scurvy.READ MORE