Control of the fermentation of foods to produce the desired product commonly involves
A) careful choice of foodstuffs.
B) pretreating the food by boiling.
C) adding required nutrients for microbial growth.
D) use of a starter culture.
E) both pretreating the food by boiling and adding required nutrients for microbial growth.
D
Bloom's Taxonomy: Comprehension
Section: Food Microbiology
Learning Outcome: 25.1
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