The production of vinegar relies on the microbial oxidation of ethanol to acetic acid.
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Q50: Canning works to preserve foods through
A)creation of
Q51: Pascalization is
A)the use of extremely low pressure
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Q53: Industrial canning,as opposed to home canning,is achieved
Q54: Mesophilic bacteria grow best at temperatures of
Q56: What will be produced if wine is
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Q58: Aseptic packaging of non-metal containers (where the
Q59: Which one of the following is NOT
Q60: The blue-green clumps observed in Roquefort cheese
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