The process of fermentation minimizes the growth of pathogenic organisms by:
A) increasing the temperature of food products to over 100 °F.
B) promoting the growth of nonpathogenic organisms.
C) increasing the amount of salt in food products.
D) producing antibiotic compounds.
B
You might also like to view...
The equipment BOD POD works on the principle of:
A. air displacement plethysmography B. dual-energy X-ray absorptiometry C. bioelectrical impedance analysis D. hydrostatic weighing E. skinfold measurements
Cereal Foods World is most likely read by a member of which of the following professional associations?
A. American Clinical Board of Nutrition B. American Society for Nutrition (ASN) C. American Association of Cereal Chemists International D. ACF
Osteoporosis is a chronic disease that is a reflection of long-term nutrient intake
Indicate whether the statement is true or false
Diabetic ketoacidosis is a result of a lack of the actions associated with insulin.
Answer the following statement true (T) or false (F)