Hi Everybody,
I culture phytoplankton as a hobby and Ive been look at some product bottles that list their preservative ingredients as only ascorbic acid and citric acid.
Does anyone know how exactly they are getting such a long shelf like with just those 2 preservatives, are they pasteurizing the phytoplankton to give it a longer shelf life?
I culture phytoplankton as a hobby and Ive been look at some product bottles that list their preservative ingredients as only ascorbic acid and citric acid.
Does anyone know how exactly they are getting such a long shelf like with just those 2 preservatives, are they pasteurizing the phytoplankton to give it a longer shelf life?
