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1 1 FDA (2019). Acidified & low‐acid canned foods guidance documents & regulatory information [Internet]. FDA [cited 2020 Mar 5]. http://www.fda.gov/food/guidance‐documents‐regulatory‐information‐topic‐food‐and‐dietary‐supplements/acidified‐low‐acid‐canned‐foods‐guidance‐documents‐regulatory‐information (accessed 5 March 2020).

2 2 Bartek Ingredients, Inc (2020). Self teaching guide for food acidulants ‐ Google search [Internet]. [cited 2020 Mar 5] p. 37. https://www.google.com/search?q=Self+teaching+guide+for+food+acidulants&rlz=1C1EJFC_enUS825US876&oq=Self+teaching+guide+for+food+acidulants&aqs=chrome..69i57j69i60.2887j0j4&sourceid=chrome&ie=UTF‐8 (accessed 5 March 2020).

3 3 USDA ARS (2020). pH of selected foods [Internet]. [cited 2020 Mar 5]. https://pmp.errc.ars.usda.gov/phOfSelectedFoods.aspx (accessed 5 March 2020).

4 4 Bennion, M. (1980). The Science of Food . San Francisco: Harper & Row. 598 p.

5 5 AOAC Official Method 981.12 (1982). pH of Acidified Foods . AOAC International.