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?

World of Chemistry, 3rd edition

3rd Edition

ISBN:9781133109655

Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste

Chapter21: Biochemistry

Section: Chapter Questions

Problem 2A

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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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