Define a aceitabilidade de um alimento ou de um lote de alimento, baseado na ausência, presença, ou número de micro-organismos, ou na concentração das suas toxinas ou metabólitos, por unidade de massa, volume, área ou lote (RDC 331/2019).
Consultoria e Cursos para Fabricantes de Sorvete
Consultoria e Cursos para Fabricantes de Sorvete
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