Explain to me what these terms mean like I'm 5: 1. Raw non intact, not shelf stable 2. ready to eat 3. raw intact not shelf stable 4. Heat treated not shelf stable 5. heat treated not fully cooked shelf stable 6. Cured, shelf stable 7. what is titration? 8. how is salami made?

Explain to me what these terms mean like I'm 5: 1. Raw non intact, not shelf stable 2. ready to eat 3. raw intact not shelf stable 4. Heat treated not shelf stable 5. heat treated not fully cooked shelf stable 6. Cured, shelf stable 7. what is titration? 8. how is salami made?

Introductory Chemistry: A Foundation

9th Edition

ISBN:9781337399425

Author:Steven S. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Donald J. DeCoste

Chapter21: Biochemistry

Section: Chapter Questions

Problem 92AP

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Explain to me what these terms mean like I'm 5:

1. Raw non intact, not shelf stable

2. ready to eat

3. raw intact not shelf stable

4. Heat treated not shelf stable

5. heat treated not fully cooked shelf stable

6. Cured, shelf stable

7. what is titration?
8. how is salami made?

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