I would refer to a predictive scheme base, discriminating food for
composition (milk, egg et.).
We do for example brioches (pan of Spain) with or without additive and with
plastic packaging (without modified atmosphere). What is for it a simple
base procedure?
thanks
> > Can you tell me a metodology to determinate the expiration date for food
> by
> > microbiological side (by total count, water activity, pH etc.)
> >
> > thanks
> > Sergio
> Your question is far too general. What type of Food ? how was it
processed,
> how is it to be packed, stored distributed etc etc such info would assist
> you a lot.
>> Best N10
>>
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