Which of the following procedures will not decrease free water in a product?
A) Salting
B) Adding sugar
C) Irradiation
D) Smoking
Correct Answer:
Verified
Q4: The aseptic processing food preservation method is
Q6: Increasing the acid content of a food
Q8: Common symptoms of foodborne illness include
A) fever,
Q10: Which of the following is true about
Q12: One of the major goals of using
Q15: The preservation method that involves adding bacteria
Q15: All of the following are potential environmental
Q17: The incidence of foodborne illness is rising
Q18: Which of the following is not characteristic
Q20: Of the following groups, which have the
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