The vitamin that is often added to fat-based products in order to prevent rancidity is
A) vitamin A
B) thiamin.
C) vitamin C
D) vitamin E
Correct Answer:
Verified
Q2: What is the deadliest foodborne bacterial pathogen?
A)
Q3: The foodborne illness caused by Campylobacter is
Q4: Which of the following bacteria causes foodborne
Q5: Which of the following can be potentially
Q6: Eating undercooked pork can cause trichenellosis when
Q8: Which of the following is NOT one
Q9: Which agency monitors all confirmed cases of
Q10: Which of the following are fungi?
A) spongiforms
B)
Q11: Potatoes exposed to prolonged light can produce
Q12: Which of the following is True concerning
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