preserving food by heating it in temperatures that will kill microorganisms, and then cover it in jars or cans. the safest method to handle most foods is heat and high pressure. commonly canned foods are vegetables, meat, seafood, milk, etc. the only foods that may be canned in a cooking water container...
. meg will not dissolve rubber, cellulose acetate or heavy vegetable and petroleum oils. meg has a low volatility and it is % more hygroscopic than glycerol at room temperature. meg is not considered to be a health hazard when handled under normal industry conditions. it has a relatively low degree of...
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marker for rice syrup (smr) test. this parameter is said to detect even a slight presence of syrups in the final product. previously, honey was tested based on parameters of smr, trace marker for rice syrup (tmr), and foreign oligosaccharides. however in , fssai decided to delete these parameters from...