____ is any change in food which renders it until for eating. ____ involves introducing salt into the flesh of fish or meat to extend its shelf life. ____ refers to the amount of free or non chemically bound water food that is avialable for microbial growth

autor:

Tabela rankingowa

Motyw

Opcje

Zmień szablon

Przywrócić automatycznie zapisane ćwiczenie: ?