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| | Acenet: Food Ventures Shelf Life and pH Testing (Site not responding. Last check: 2007-10-08) |
 | | A product's shelf life or safe storage time of a product, is affected by a number of variables, including intrinsic parameters, such as pH and moisture content, and extrinsic parameters, such as environmental factors. |
 | | The natural shelf life of some foods is extended only for short periods (fresh apples, for example, coated with wax contribute to a longer shelf life), whereas the shelf life of other foods is extended dramatically (canned fruits and vegetables, as well as ascetically packaged foods, typically have shelf lives of many years). |
 | | Shelf life determination that might take months or years to determine under "normal" conditions, might take only weeks or months under lab conditions. |
| www.acenetworks.org /frames/food_industry_resources/shelf_life.htm (642 words) |
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