Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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Food Microbiology
The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storag…
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Yeast fermentation is of a value in making baked products due to the release of: Select one: a. glucose sugar b. carbon dioxide O c. lactic acid d. ethanol
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Transcribed Image Text:Yeast fermentation is of a value in making baked products due to the release of: Select one: a. glucose sugar b. carbon dioxide O c. lactic acid d. ethanol
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