Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith

تمرين 22

Pasteurization involves the
A) exposure of food to high temperatures for short periods to destroy harmful microorganisms.
B) exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage.
C) fortification of foods with vitamins A and D.
D) use of irradiation to destroy certain pathogens in foods.