When a slice of fresh apple turns a brown color, this is most likely the result of
a. oxidation.
b. dehydration.
c. microbial contamination.
d. ethylene oxide treatment in the ripening process.
e. lack of nutrients in the apple itself.
Question 2
Of the following, which is used most widely as an antimicrobial agent?
a. Sugar
b. Saccharin
c. Sodium nitrite
d. Sodium propionate
e. Alcohol