MATCHING
-A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes
A) BGH
B) BHT
C) EPA
D) FDA
E) MSG
F) GRAS
G) Safe
H) Sulfite
I) Hazard
J) Nitrite
K) Toxicity
L) Solanine
M) Hepatitis
N) Goitrogen
O) Nitrosamines
P) Bioaccumulation
Q) Margin of Safety
R) Tolerance Level
S) Methylene chloride
T) Intentional additives
Correct Answer:
Verified
Q92: MATCHING
-Term that indicates that the risks for
Q93: MATCHING
-Organization that is responsible for certifying food
Q94: MATCHING
-Zone between the normal concentration used and
Q95: MATCHING
-Typical foodborne infection that results from eating
Q96: MATCHING
-Organization that is responsible for ensuring that
Q98: MATCHING
-Carcinogenic substances formed within the stomach
A)BGH
B)BHT
C)EPA
D)FDA
E)MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of
Q99: MATCHING
-Poisonous narcotic-like substance present in potato sprouts
A)BGH
B)BHT
C)EPA
D)FDA
E)MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin
Q100: MATCHING
-Hormone that promotes growth and milk production
Q101: List four appropriate uses for nutrient additives
Q102: What precautions should consumers take when selecting
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