OA) Destruction of the microbes in the food by freezing the food B) Asepsis C) Reducing the microbial count by destroying the non-spore forming microbes D) Inhibiting microbial growth by reducing the water availability in the food

Chemistry for Today: General, Organic, and Biochemistry
9th Edition
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Chapter18: Lipids
Section: Chapter Questions
Problem 18.67E
icon
Related questions
Question
Question 6!
What is the principle behind extending the shelf-life of the food by freezing?
OA) Destruction of the microbes in the food by freezing the food
B) Asepsis
C) Reducing the microbial count by destroying the non-spore forming microbes
D) Inhibiting microbial growth by reducing the water availability in the food
Transcribed Image Text:Question 6! What is the principle behind extending the shelf-life of the food by freezing? OA) Destruction of the microbes in the food by freezing the food B) Asepsis C) Reducing the microbial count by destroying the non-spore forming microbes D) Inhibiting microbial growth by reducing the water availability in the food
Expert Solution
steps

Step by step

Solved in 2 steps with 2 images

Blurred answer
Knowledge Booster
Organic Mustards
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.
Similar questions
  • SEE MORE QUESTIONS
Recommended textbooks for you
Chemistry for Today: General, Organic, and Bioche…
Chemistry for Today: General, Organic, and Bioche…
Chemistry
ISBN:
9781305960060
Author:
Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:
Cengage Learning
Chemistry In Focus
Chemistry In Focus
Chemistry
ISBN:
9781337399692
Author:
Tro, Nivaldo J.
Publisher:
Cengage Learning,