Apple juice is slightly acid. Microorganisms that grow well in apples are:
d. "a" and "c" above.
e. "a," "b," and "c" above.
Enzyme action can result in:
a. Rotting of meats.
b. Rancidity of fats, milk, and butter.
Browning reactions in meats and vegetables.
d. "a," "b," and "c" above.
Heat treatment (blanching) of some products is used to inactivate:
Select four general measures used in food preservation to control microbial
spoilage in food.
a. Addition of antioxidants.
b. Control of pH of the product.
d. Control of amount of oxygen in the food environment.
e. Control of insects and rodents.
Prevention of rough handling and improper storage.
g. Control of temperature.