Assess the effect of pasteurisation treatments

Reference no: EM133574948

A patient has been diagnosed with iron deficiency and has been instructed to increase their iron intake. This patient chooses not to eat red meat. List three foods from different food groups that are good sources of dietary iron. Ensure you state the food and the food group for each answer.

A food researcher has drafted the following aim for an upcoming study: To assess the effect of pasteurisation treatments (HTST & UHT) on the flavour profile of milk. Design a study to investigate the stated aim.

(a) State the dependent and independent variables.

(b) State the test and control groups.

Reference no: EM133574948

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