Ch._37_-_Study_Questions - Biol261Chapter37studyquestions 1.

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Biol 261 – Chapter 37 – study questions 1.  What makes food perishable? 2. What are the food preservation methods and how do they work? 3. What does psycrotolerant mean?  Lyophilization? 4. Why shouldn’t you eat food from a swollen can? 5. What are some examples of chemical food preservatives? 6. What types of food are irradiated? 7. What organisms are important in making fermented foods?  What are some examples of  fermented foods? 8. What is the difference in food poisoning and illnesses caused by a infection spread thru  food?  Give examples of both.
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 05/13/2011 for the course BIOL 261 taught by Professor N/a during the Spring '11 term at University of Louisiana at Lafayette.

Ask a homework question - tutors are online