Prescott's Microbiology

11th Edition

ISBN: 9781260211887

Author: WILLEY, Sandman, Wood

Publisher: McGraw Hill

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Textbook Question

Chapter 41.2, Problem 2CC

What types of chemicals can be used to preserve foods?

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Chapter 41.2, Problem 1CC

Chapter 41.2, Problem 3CC

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Chapter 41 Solutions

Prescott's Microbiology

Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CC Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC

Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CC Ch. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CC Ch. 41.4 - Prob. 2CC Ch. 41.4 - Prob. 3CC Ch. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CC Ch. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CC Ch. 41 - Prob. 1RC Ch. 41 - Prob. 2RC Ch. 41 - Prob. 3RC Ch. 41 - Prob. 4RC Ch. 41 - Prob. 5RC Ch. 41 - Prob. 6RC Ch. 41 - Prob. 7RC Ch. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL

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