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Standards for Milk & Frozen Vegetables

About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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Standards for Milk & Frozen Vegetables

Postby kclay » Fri Nov 23, 2012 8:19 pm

I have a small project in microbiology and I am having trouble with a portion of it. I needed to find standards for raw, pasteurized & ultra pasteurized milk & frozen vegetables. Also, why do standards differ from milk vs. veggies. I believe I have captured all the info on the "Milk" portion. However I am having a hard time on the frozen vegetables standards/differences.
Any help would be greatly appreciated.
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