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Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398 Exercise 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.
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.
Explanation
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This process is carried out by food manu...
Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
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