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Unformatted text preview: Heat kills micro-organisms by a first-order reaction. • Water activity affects the ability of micro-organisms to grow in a food. • HACCP minimizes the chances of food outbreaks....
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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 UGA.
- Spring '11