Freezing of emulsions causes:
A) No change
B) Thickening of the thawed product
C) Changes in flavor
D) A broken emulsion
E) None of these
Correct Answer:
Verified
Q6: Sublimation is the:
A) Destruction of microorganisms by
Q7: Toxin from Clostridium botulinum is most likely
Q8: Jams and pickles, which rely on osmotic
Q9: Killing of microorganisms during canning is dependent
Q10: Kimchi is preserved because:
A) The high salt
Q12: The rate of freezing is important when
Q13: All of the following are needed for
Q14: Blanching is recommended before freezing:
A) Low-acid fruits
B)
Q15: To be canned in a water bath
Q16: Fruits and vegetables usually are blanched in
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