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Foods with pH ≤4.5 (acidic, e.g., fruits) require less severe heat processing than low-acid foods (pH >4.5, e.g., vegetables) to prevent Clostridium botulinum growth.
332, 404, 350, 390, 360, 380
154 165 143 175 132 187
...131, 212, 261, 286, 295, 299
2304 6912 864 2592 322 972
8, 7, 12, 35, 128, 635
768 2304 288 864 106 324
7, 22, 68, 207, 620, 1880
135, 148, 109, 174, 87, 200
128, 128, 64, 192, 42 , 240