Nester's Microbiology: A Human Perspective
9th Edition
ISBN: 9781259709999
Author: Denise G. Anderson Lecturer, Sarah Salm, Deborah Allen
Publisher: McGraw-Hill Education
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Chapter 30, Problem 4SA
Why are starter cultures used when making semidry sausages?
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Chapter 30 Solutions
Nester's Microbiology: A Human Perspective
Ch. 30 -
1. What is the purpose of rennin in...Ch. 30 - What causes bluish-green veins to form in some...Ch. 30 - What causes the holes to form in Swiss cheese?Ch. 30 - Why are starter cultures used when making semidry...Ch. 30 - What is the purpose of the mashing step in...Ch. 30 - Explain how Alcaligenes species cause “ropiness”...Ch. 30 - Explain the significance of Aspergillus flavus in...Ch. 30 - Prob. 8SACh. 30 -
9. Explain the typical sequence of events that...Ch. 30 - How does canning differ from pasteurization? page...
Ch. 30 - Prob. 1MCCh. 30 - Prob. 2MCCh. 30 - What is a generally minimum pH for growth and...Ch. 30 - Prob. 4MCCh. 30 - Prob. 5MCCh. 30 - Prob. 6MCCh. 30 -
7. Which of the following genera is used in...Ch. 30 -
8. Which group of organisms most commonly spoils...Ch. 30 - Prob. 9MCCh. 30 - Canned pickles require less stringent heat...Ch. 30 - Prob. 1ACh. 30 - Prob. 2ACh. 30 - Prob. 1CTCh. 30 -
2. In the production of sauerkraut, a natural...
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