Addition of the acid is particularly useful when the food-product is pasteurized or is a fresh cheese made by souring with lactic acid.BEGEMANN, WILLEM JOHAN, DEN HAAGHARKES, PIETER DANIEL, VLAARDINGEN
sustainability Article Socioeconomic Characteristics Associated with Farming Practices, Food Safety and Security in the Production of Fresh Produce—A Case Study including Small-Scale Farmers in KwaZulu-Natal (South Africa) Tashiana Beharielal 1,2, Joyce Thamaga-Chitja 2 and Stefan Schmidt 1,* 1 ...