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Food Spoilage

Descripción

Understand the causes and affects of micro-organisms have on food
Weaving TUACH
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Weaving TUACH
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Resumen del Recurso

Pregunta Respuesta
Bacteria Micro-organism found in foods
Factor Temperature Temperature (5°-60°) = danger zone
Factor Time Every 20 mins
Factor Food Supply Protein
Factor PH Level 4-7 (acid alkali)
Oxygen Encourages bacteria growth = bad
Light Encourages bacteria growth = bad
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