A heat treatment sufficient to destroy all microorganisms and enzymes _____.
a. improves the food qualities of flavor and texture but can damage color
b. damages the food quality of nutrition but improves consistency and flavor
c. improves the food qualities of color, flavor, texture, nutrition, and consistency
d. is detrimental to the food qualities of color, flavor, texture, nutrition and consistency
Question 2
_____ refers to the complete destruction of microorganisms.
a. Pasteurization b. Blanching
c. Sterilization
d. Sanitization
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