5. Certain traditional thermal processing techniques affect the nutritional properties of food.
a) True
b) False
6. It is the process of preventing the decay and spoilage of produced fresh foods and storing it under prescribed conditions for future use.
a) Food preservation
b) Contamination
c) Both a and b
7. Leafy vegetables perish fast due to their high moisture content.
a) True
b) False
8. It is active in small quantities, used especially to describe the sterilizing effect of some heavy metals against bacteria.
a) Oligodynamic action
b) Sterilization
c) Fermentation
d) None of the above
a) True
b) False
6. It is the process of preventing the decay and spoilage of produced fresh foods and storing it under prescribed conditions for future use.
a) Food preservation
b) Contamination
c) Both a and b
7. Leafy vegetables perish fast due to their high moisture content.
a) True
b) False
8. It is active in small quantities, used especially to describe the sterilizing effect of some heavy metals against bacteria.
a) Oligodynamic action
b) Sterilization
c) Fermentation
d) None of the above
Add an Answer
More Questions From This User See All
Answers & Comments
Answer:
5. A) True
6. A) Food preservation
7. A) True
8. A) Oligodynamic action
Answer:
5. a 6.a 7.a 8.d
Explanation:
that's my answer it is correct