low temperature prevents spoilage of food because it
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ᴛʜᴇ ᴠᴀsᴛ ᴛᴇʀʀɪᴛᴏʀʏ ʟʏɪɴɢ ʙᴇᴛᴡᴇᴇɴ ᴛʜᴇ ʙʟᴀᴄᴋ sᴇᴀ ᴀɴᴅ ᴛʜᴇ ᴀᴅʀɪᴀᴛɪᴄ sᴇᴀ ᴄᴏᴍᴘʀɪsɪɴɢ ᴛʜᴇ ᴍᴏᴅᴇʀɴ sᴛᴀᴛᴇs ᴏғ ʀᴏᴍᴀɴɪᴀ, ᴀʟʙᴀɴɪᴀ, ɢʀᴇᴇᴄᴇ, ᴄʀᴏᴀᴛɪᴀ, ʙᴏsɴɪᴀ- ʜᴇʀᴢᴇɢᴏᴠɪɴᴀ, sʟᴏᴠᴇɴɪᴀ, sᴇʀʙɪᴀ ᴀɴᴅ ᴍᴏɴᴛᴇɴᴇɢʀᴏ ᴡᴀs ᴋɴᴏᴡɴ ᴀs ᴛʜᴇ ʙᴀʟᴋᴀɴs.
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removes water from food materials. Low temperature prevents food spoilage as it retards microbial growth and inactivates enzyme
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