Hammel et al., 2016 - Google Patents
The affect of temperature and pH on the food safety of kombucha teaHammel et al., 2016
View PDF- Document ID
- 12386741953179040397
- Author
- Hammel R
- Karakilic V
- Shaw F
- et al.
- Publication year
- Publication venue
- BCIT Environmental Public Health Journal
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Snippet
Objectives: Kombucha tea is becoming an increasingly popular food item within the Vancouver area. The tea is prepared through fermentation at room temperature during which acidic by-products are produced lowering the overall pH of the tea. Though the pH …
- 235000019226 kombucha tea 0 title abstract description 74
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