When solute is added to food products, the water activity (aw)
A) remains the same.
B) increases.
C) decreases.
D) initially increases and then decreases.
Correct Answer:
Verified
Q24: The principle behind salt or sugar preservation
Q25: The major reason why it is unlikely
Q26: Two organisms that are commonly the target
Q27: Which statement is TRUE?
A) There are approximately
Q28: The most prevalent reported cause of food
Q30: Which of the following can be stored
Q31: ETEC strains produce one of two _
Q32: The pH of most foods is
A) neutral
Q33: Listeria monocytogenes is
A) salt tolerant.
B) acid tolerant.
C)
Q34: What concentration of NaCl inhibits nearly all
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