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Validation and Verification of a Food Process
date:Jun 14, 2016
ot negatively impacted and ways to ensure that affected concentrates do not enter the process. Obviously, there are numerous quality specifications such as Brix acid, degree of oxidation and levels of insoluble solids that also need to be considered, but these are largely quality aspects that are outside the scope of this discussion. Nevertheless, we have identified concerns that force the verification process to start in the field or at least prior to the processing plant.

The water used for r

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