Pickling And Fermentation In Oregon Retail Food Establishments

Pickling And Fermentation In Oregon Retail Food Establishments Cold brining, hot brining and natural fermentation are commonly used to make pickled products.    All  three  processes  are  allowed  without  additional  regulation  in  the  2013  ODA Retail Food Code as long as the options below are followed. Examples of these types  of  products  are:  traditional  cucumber  …
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