Most of the physical changes that cause food spoilage are due to improper or overly long storage.
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Q25: Which of the following foods is not
Q26: Food contamination is obvious and detectable while
Q27: Once they are thawed, the texture of
Q28: Meat can be kept longer in the
Q29: Edible coatings are commonly used to protect
Q31: A special piece of equipment called a
Q32: The process of pasteurization destroys
A) the cell
Q33: The green Radura symbol identifies
A) home canned
Q34: The typical North American family discards about
Q35: In commercial freezing of food, the use
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