1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends.
Product Details
- Published:
- 11/01/2018
- Number of Pages:
- 6
- File Size:
- 1 file , 110 KB
- Redline File Size:
- 2 files , 210 KB
