Activities

Jun
Anonymous15 Answered question
Aflatoxin contamination
Apr
Anonymous24 Asked question
How can I milk-clarify a non-acidic drink?
Mar
Anonymous22 Asked question
Type of Brown Sugar in custard based pie
Feb
Anonymous12 Asked question
How much glycerin to lower water activity in Swiss meringue buttercream?
Anonymous24 Asked question
Does adding sugar to onions make them caramelize faster?
Oct
Anonymous25 Answered question
How does one keep plant bits that are completely dried crunchy when exposed to moisture?
Anonymous69 Answered question
Is polyethylene glycol used in the manufacture of liquid egg whites
Mar
Anonymous69 Posted new comment
Nutella Concrete?
Anonymous69 Answered question
which form of sodium in fresh foods?
Jan
Anonymous12 Posted new comment
Who is responsible for food quality?
Anonymous24 Asked question
Clean In Place (CIP)
Dec
Anonymous69 Asked question
Quantitative microbial risk assessment (QMRA)
Anonymous15 Answered question
Fungi in Fruits
Nov
Anonymous69 Changed status to publish with other 2 activities
Sensory Evaluation of Foods
Anonymous69
Changed status to publish
Anonymous69
Edited answer
Anonymous69
Answered question
Oct
Anonymous47 Answered question
Who is responsible for food quality?

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