Killing of microorganisms during canning is dependent on:
A) Presence of calcium ions
B) Temperature reached
C) Time held at the highest temperature
D) A and B
E) B and C
Correct Answer:
Verified
Q4: The preservation achieved in jelly is due
Q5: Low-acid vegetables can be canned safely by:
A)
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
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
Q14: Blanching is recommended before freezing:
A) Low-acid fruits
B)
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