"news.libero.it" <sergiovski2004 at yahoo.com> wrote in message
news:AsdCc.14522$c_1.419538 at twister1.libero.it...
> 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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If it is a predictive scheme you are after then try contacting the Campden
Food RA they run apredictive modelling service.
http://www.campden.co.uk/
Hope this helps
