Shelf stable pizza and method for preparing same

Details Shelf stable pizza and method for preparing same Shelf stable pizza and method for preparing same

1981-05-11

1983-11-22

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 94, 426335, 426532, 426582, 426589, A21D 800, A21D 1500

Patent

active

044169043

ABSTRACT:
A shelf stable pizza composite comprising a baked crust component having a pH of not more than about 5.0, a tomato based sauce component having a pH not above about 4.6 and a cheese component having a pH not above about 5.5 and method of preparing same.

REFERENCES:
patent: 4038424 (1977-07-01), Davies
patent: 4075360 (1978-02-01), Rule et al.
patent: 4081555 (1978-03-01), Sawhill
patent: 4104413 (1978-08-01), Wynn et al.
patent: 4230687 (1980-10-01), Sair et al.
patent: 4293572 (1981-10-01), Silva et al.
patent: 4297378 (1981-10-01), Haasl et al.
Beneke et al., Food Technology, Oct. 1955, "Sorbic Acid as a Fungistatic at Different pH Levels . . . Tomatoes" pp. 486-488.
Neidig et al., The Drug and Cosmetic Industry, Apr. 1944, "Preservatives", pp. 408-410, 481-489.

Affiliated with

Also associated with

Rating

Shelf stable pizza and method for preparing same does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Shelf stable pizza and method for preparing same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Shelf stable pizza and method for preparing same will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1814863