Blanching is recommended before freezing:
A) Low-acid fruits
B) Vegetables
C) Meats
D) Orange juice
E) None of these
Correct Answer:
Verified
Q9: Killing of microorganisms during canning is dependent
Q10: Kimchi is preserved because:
A) The high salt
Q11: Freezing of emulsions causes:
A) No change
B) Thickening
Q12: The rate of freezing is important when
Q13: All of the following are needed for
Q15: To be canned in a water bath
Q16: Fruits and vegetables usually are blanched in
Q17: The network for the gel structure of
Q18: Flat-sour spoilage in canned foods can be
Q19: The type of microorganism that can exist
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