Connect With Learnsmart Labs Online Access For Prescott's Microbiology

11th Edition

ISBN: 9781260408997

Author: Joanne Willey

Publisher: Mcgraw-hill Higher Education (us)

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Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storag…

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Textbook Question

Chapter 41.1, Problem 2CC

How would the spoilage of bread differ from that of a high-fat food like butter?

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Chapter 41.1, Problem 1CC

Chapter 41.1, Problem 3CC

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Chapter 41 Solutions

Connect With Learnsmart Labs Online Access For Prescott's Microbiology

Ch. 41.1 - What are some intrinsic factors that influence...Ch. 41.1 - How would the spoilage of bread differ from that...Ch. 41.1 - Why do sausage and other ground meat products...Ch. 41.1 - What extrinsic factors can determine whether food...Ch. 41.2 - MICRO INQUIRY Canned products such as vegetable...Ch. 41.2 - Prob. 1CC Ch. 41.2 - What types of chemicals can be used to preserve...Ch. 41.2 - What cellular component does HHP target? What is...Ch. 41.2 - How does nisin function? What bacterial genus...Ch. 41.2 - Prob. 5CC

Ch. 41.2 - What are the major gases involved in MAP? How are...Ch. 41.3 - MICRO INQUIRY What foods are most prone to...Ch. 41.3 - What is the difference between a food-borne...Ch. 41.3 - What practical recommendations regarding food...Ch. 41.3 - Prob. 3CC Ch. 41.3 - Members of what microbial genus produce fumonisins...Ch. 41.4 - MICRO INQUIRY Why is it important that PulseNet...Ch. 41.4 - Prob. 1CC Ch. 41.4 - Prob. 2CC Ch. 41.4 - Prob. 3CC Ch. 41.5 - Can you name at least two features that make these...Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What are the major types of milk fermentations?Ch. 41.5 - What major steps are used to produce cheese? How...Ch. 41.5 - Prob. 4CC Ch. 41.5 - Describe and contrast the processes of wine and...Ch. 41.5 - Prob. 6CC Ch. 41 - Prob. 1RC Ch. 41 - Prob. 2RC Ch. 41 - Prob. 3RC Ch. 41 - Prob. 4RC Ch. 41 - Prob. 5RC Ch. 41 - Prob. 6RC Ch. 41 - Prob. 7RC Ch. 41 - Compare the sell-by date of a package of hot dogs...Ch. 41 - You are going through a salad line in a cafeteria...Ch. 41 - Keep a record of what you eat for a day or two....Ch. 41 - During cheese production, LAB convert lactose to...Ch. 41 - Prob. 5AL

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