Ice crystals are larger and drip loss is greater with rapid freezing than with slow freezing.
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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
Q20: All microorganisms are destroyed on freezing.
Q21: If a consumer asked you about canning
Q23: Cheeses that are frozen may become crumbly.
Q24: Explain in layman's terms the process of
Q25: Thermal death times in canning are much
Q26: Freezing egg whites presents no problems, but
Q27: You read a research article that states
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