Most of the physical changes that cause food spoilage are due to improper or overly long storage.
Answer the following statement true (T) or false (F)
True
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In what process are the mitochondria of the cells involved?
a. Conversion of pyruvate to ATP b. Lipid synthesis c. Lipid synthesis d. Cholesterol synthesis e. Hydrolysis of glycogen to glucose
Raw vegetables, dehydrated soups and sauces, and spices are commonly associated with which of the following bacteria?
A. Clostridium perfringens B. Yersinia enterocolitica C. Listeria monocytogenes D. Staphylococcus aureus
How has the incidence of obesity changed in the U.S. and world-wide over the past 20 years?
a. the rate of obesity has increased b. the rate of obesity remains the same c. the rate of obesity's decreased. d. the rate of obesity has increased in the United States, but not worldwide.
The body's ability to store excess energy from glucose as fatty acids is _____ and _____
a. limitless, reversible b. limited, irreversible c. limitless, irreversible d. limited, reversible