The process of drying fruit
A) decreases the fruit's resistance to microbial spoilage.
B) increases the volatile substances in the fruit.
C) firms the cellulose of the fruit.
D) sweetens the fruit's taste.
E) all of the above answers are correct
F) none of the above answers is correct
Correct Answer:
Verified
Q32: Which of the following statements about freezing
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Q36: Deaeration
A) decreases shelf life.
B) increases flavor.
C) reduces
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A) inactivates enzymes
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A) may allow the fruits to
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