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Define on which severity of heat treatment for pasteurization depends?
The severity of heat treatment for pasteurization depends on:
1. Heat resistance of target microorganism. Typical target organisms include Coxiella burnetti, a pathogenic rickettsia in milk, yeasts and molds - in high acid foods and fermented products and yeasts - in fermented beverages
2. Sensitivity of product to heat treatment: For many foods use of High Temperature Short Time (HTST) treatment is recommended, which destroys pathogenic microorganisms, but does not do too much damage to food quality.
green gland in prawn
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If experiments do not support the hypothesis, the hypothesis is always rejected or wrong. True or False?
Glucose is a six-carbon single sugar; It is the most common energy source.
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