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Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
Edition 3ISBN: 978-0-07-802134-3Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
Edition 3ISBN: 978-0-07-802134-3 Exercise 1
Substances used to preserve foods by lowering the pH are
A) smoke and irradiation.
B) baking powder and soda.
C) salt and sugar.
D) vinegar and citric acid.
A) smoke and irradiation.
B) baking powder and soda.
C) salt and sugar.
D) vinegar and citric acid.
Explanation
Verified
Verified
So, option a is incorrect.
Generally bak...
Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
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