The degree of perishability of a food is closely related to its _________content.
Correct Answer:
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Q16: What organisms are good competitors for free
Q17: The degree of susceptibility a food has
Q18: Prions are
A) proteins, presumably of nonhost origin.
B)
Q19: Psychrotolerant microorganisms can survive and grow at
A)
Q20: Clostridium botulinum is a(n)_ that produces a(n)
Q22: Which organisms are NOT involved in food
Q23: Clostridium perfringens food poisoning leads to diarrhea,
Q24: The principle behind salt or sugar preservation
Q25: The major reason why it is unlikely
Q26: Two organisms that are commonly the target
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