Has anyone performed any studies on the impact of TPO on shelf life?
When determining the appropriate max TPO level for a brand, has anyone based it off of sensory panel, aroma chemistry or other metrics?
I understand that we all want to have the lowest TPO possible, but some pick up is to be expected.
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John Frederick
Principal Product and Process Innovator
Gallo
Modesto CA
(209) 604-5246
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