lecture_4_question - How does water activity affect the way...

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DISCUSSION QUESTIONS: What are the primary sources of heat for food processing? How does direct heat differ from indirect  heat? Provide two examples of each.  What are the conditions during heat treatment that affect microbial health?
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Unformatted text preview: How does water activity affect the way we process foods? Compare and contrast three naturally occurring pigments in foods. What is needed to implement a TQM system in a company?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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lecture_4_question - How does water activity affect the way...

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