Example: barber

Guidance document describing the food categories in Part E ...

the action of lactic acid-forming bacteria or flavour-forming bacteria, or by inoculation of lactic acid-forming or flavour-forming bacteria. Buttermilk is the nearly milk fat-free fluid remaining from the butter-making process (e.g. the churning of fermented or non-fermented milk and cream).

Tags:

  Acid, Lactic, Lactic acid

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of Guidance document describing the food categories in Part E ...

Related search queries