1. it is active in small quantities used specially to describe the sterilizing effect of some heavy metals against bacteria. A. oligo dynamic action B. sterilization C. fermentation D. none of the above.
2. the conversion of carbohydrates to alcohol and carbon dioxide or organic acid using yeast bacteria or a combination the area under anaerobic condition. A. oligo dynamic action B. sterilization C. fermentation D. none of the above.
3. it is the commercial production of what is commonly called processed food this are ready to eat or heat and serve food such as tv dinners and reheated airline meals. A. primary food processing B. secondary food processing C. tertiary for processing D. none of the above
4. this food processing turns agricultural products such as raw wheat kernels or livestock into something that can eventually be eaten. A. primary food processing B. secondary food processing C. tertiary food processing D. none of the above.
5. it is the transformation of agricultural product in to food. A. food preservation B. food processing C. fermentation D. sterilization
tve po ito.
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