The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak. Introduction : The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

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Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

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Answer 2

Question

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

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Answer 3

Question

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

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Answer 4

Question

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

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Answer 5

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

Answer 6

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

Answer 7

Chapter 26, Problem 9CT

Summary Introduction

To describe:

The intrinsic and extrinsic factors that would contribute to the spoilage of butter, an apple, and a steak.

Introduction:

The intrinsic factors are the factors that are related to the food like pH, nutrients, water activity, redox potential and so on. The extrinsic factors are the ones which are external to the food, that is, environmental factors such as storage temperature, humidity, microbial activities, and the gases.

Answer 8

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Ch. 26 - Even though microbes are naturally present in raw...Ch. 26 - Prob. 2TMW Ch. 26 - Prob. 1MC Ch. 26 - Prob. 2MC Ch. 26 - Prob. 3MC Ch. 26 - Prob. 4MC Ch. 26 - Prob. 5MC Ch. 26 - Prob. 6MC Ch. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MC

Solution Summary: The author explains the intrinsic and extrinsic factors that contribute to the spoilage of butter, an apple, and a steak.

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