Microbiology: A Laboratory Manual, Loose Leaf Edition (12th Edition)
12th Edition
ISBN: 9780135188996
Author: James G. Cappuccino, Chad T. Welsh
Publisher: PEARSON
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Chapter 10, Problem 45E.2RQ
Summary Introduction
To explain: Why it is not advisable to thaw and then refreeze food products without having cooked them.
Introduction: Preservation of food is commercially important. There are many methods of food preservation that includes drying, refrigeration, and fermentation. Canning, pasteurization, freezing, irradiation, and adding of preservative chemicals are some of the modern preservation methods.
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Microbiology: A Laboratory Manual, Loose Leaf Edition (12th Edition)
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