__________ prevent fatty foods from acquiring a rancid taste, prevent some foods from turning brown, and reduce the loss of vitamins in other foods.
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Q10: Which of the following is one of
Q11: Which of the following indicates the occurrence
Q12: Just one case of what foodborne illness
Q13: What organism can thrive in an environment
Q14: In the United States, the Centers for
Q15: Foodborne intoxications are induced by infectious agents,
Q16: The development of antimicrobial-resistant Salmonella has been
Q17: Taeniasis is a parasitic disease caused by
Q19: _ can improve the sustainability of production
Q20: Discuss the use of antimicrobials in meat.
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