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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 6
Food can be kept for long periods by adding salt or sugar because these substances
A) make the food too acidic for spoilage to occur.
B) bind to water, thereby making it unavailable to the microorganisms.
C) effectively kill microorganisms.
D) dissolve the cell walls in plant foods.
A) make the food too acidic for spoilage to occur.
B) bind to water, thereby making it unavailable to the microorganisms.
C) effectively kill microorganisms.
D) dissolve the cell walls in plant foods.
Explanation
Verified
Verified
So, option a is incorrect.
When salt or ...
Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
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