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Understanding good manufacturing practices for sauces and dressings

shelf life ph acidity preservation water activity preservatives

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#1 simon

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Posted 08 February 2012 - 10:15 AM

I was reading through a few posts on safe food manufacturing practices on the forum. In the course of doing that and googling I found this article from the University of Nebraska. I thought I would share it under it's own thread.

Enjoy.

"Understanding good manufacturing practices for sauces and dressings"
http://www.ianrpubs....blicationId=417


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Edited by simon, 08 February 2012 - 10:16 AM.

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#2 Justaguy

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Posted 08 February 2012 - 02:46 PM

One thing I haven't seen discussed much here but is important to remember is this section

http://elkhorn.unl.e.../build/#target5
www.KneppersPeppers.com Hot Sauce
Taste the Flavor, Feel the Heat


#3 Steve5000

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Posted 01 March 2012 - 02:44 PM

Interesting read, thanks.





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