Ansc 326 - Samenvattingen en Aantekeningen

Op zoek naar een samenvatting over Ansc 326? Op deze pagina vind je 11 samenvattingen over Ansc 326.

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Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
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10

augustus 2024

2024/2025

A+
Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
Lectklopper
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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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6

mei 2024

2023/2024

A+
ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete SolutionsANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
experttutor01
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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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6

mei 2024

2023/2024

A+
ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete SolutionsANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
maggieobita
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ANSC 326 Exam 3 Questions with Complete Solutions
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46

mei 2024

2023/2024

A+
what are the 3 preservatives as described by the FDA Correct Answer-chemical preservative food additive antimicrobial chemical preservative Correct Answer-any chemical that when added to food, tends to prevent or retard detroriation does not inlclude salts, vinegars, and oil extracts food additive Correct Answer-all substances.. the intended use of which results or may reasonably be expected to result, directly or indirectly, either in their becoming a component of food or ot...
cracker
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ANSC 326 Exam 3 Questions with Complete Solutions
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11

mei 2024

2023/2024

A+
warmer conditions Correct Answer-When does chance of infection go up for disease? incubation period Correct Answer-time between exposure to disease agent and point of which symptoms appear 3-4 days Correct Answer-incubation period for EHEC infectious- can cause diarrhea, bloody diarrhea, HUS, TTP (severe cases) Correct Answer-EHEC diseases 9-12 cells Correct Answer-What is the infectious dose for EHEC? non-intact fresh beef, fresh produce, dairy products Correct Answer-What is the...
cracker
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ANSC 326 Exam 2 Questions with Complete Solutions
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12

mei 2024

2023/2024

A+
3 species of sporeformers that cause food borne illness Correct Answer-c. botulinum c. perfrigens b. cereus spore Correct Answer-metabolically inactive, doesnt consume sugar process of germination vegetative cell Correct Answer-metabolically active, produce and released spores alicylobacillus Correct Answer-thermophilic aciduric spore-forming bacteria that survive hot fill processes and cause spoilage and injuries amphilbacillus Correct Answer-facultative anaerobically xylan-degr...
cracker
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ANSC 326 exam 1 Questions with Complete Solutions
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9

mei 2024

2023/2024

A+
microbiology Correct Answer-artificial sub discipline of biology based on size food microbiology Correct Answer-studies microbes that grow in food Louis Pasteur Correct Answer-1850 demonstrated that microbes complete lactic and ethanol fermentation early food preservation methods Correct Answer-probably accidental, sun dried/salted/frozen Fermented food became a thing around Correct Answer-4000 BCE Robert Koch Correct Answer-Koch's postulate is about establishing a causal relatio...
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ANSC 326 Exam 1 Questions with Complete Solutions
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16

mei 2024

2023/2024

A+
a nutrient that must be included in the diet in order to meet the animals' needs Correct Answer-essential the animal can synthesize this type of nutrient on their own, but the raw materials needed for synthesis in the body may need to be provided in the diet Correct Answer-nonessential metabolic demand drives ____ Correct Answer-intake true or false: for micro minerals, premixes apply Correct Answer-true true or false: for macro minerals, premixes apply Correct Answer-false fat f...
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ANSC 326 Questions with complete solutions
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31

mei 2024

2023/2024

A+
Which of the four phases of a microbial population's growth and development would be the best for optimally preserving food quality, shelf life, and protecting food safety? Correct Answer-exponential? In the image below depicting the onset of sublethal injury in a population of a microorganism, which line (solid or dotted) correctly depicts the actual population of living/viable microorganisms during processing exposure and thereafter? Each line depicts the changes in counts of a microorgani...
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