BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH
For many acidic foods, including fermented and acidified vegetables, salsas, salad dressings, and others, maintaining a pH below 4.6 is a critical control to prevent botulism. The pH of acidic foods is controlled by acid content, low acid ingredients, and buffering; however, buffering of foods remai...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-05-01
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| coleção: | SoftwareX |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S235271102300047X |
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