The grading of poultry
a. involves assigning products one of four grades—A, B, C, or D.
b. is based on the skin color, which is reflective of the quality of the bird.
c. is mandatory and paid for by the manufacturer.
d. uses criteria such as conformation and fleshing.
e. none of the above is correct
d
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Iron content of the average American diet is estimated to be about ____.?
A) ?1-4 mg iron per 1,000 kcal B) ?5-7 mg iron per 1,000 kcal C) ?8-15 mg/day D) 18 g /day
Which of the following statements is not true about a person who is allergic to cow's milk??
A) The person is missing the enzyme lactase. B) The person has an immune response to the milk protein. C) The person produces antibodies against the milk antigen. D) The person's immune cells release histamine as a part of the allergic reaction. E) The person's IgE antibodies react immediately to the allergen.
Niacin can be obtained from foods as the vitamin itself (preformed niacin) or be synthesized in small amounts
A. from the B vitamin riboflavin. B. by bacteria in the large intestine. C. from the essential amino acid tryptophan. D. All of the choices are correct.
Which of the following study designs can best determine the effect of promotional techniques on cafeteria sales?
a. experimental b. c c. survey d. segmentation