Wednesday, June 30, 2004
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 A10 / Mark Pummell |
Purchase this as a quality photograph
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Wednesday, June 30, 2004 | ||||||||
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| Kelly Michael performs Ph tests on yogurt randomly pulled from pallets to make sure the product, which has a custard-like consistency, reaches the proper acidity level. The product is then moved from a warm environment into cold storage to slow the active cultures. Purchase this as a quality photograph | ||||||||
