Why the cooked food spoil soon but not uncooked food give your reasons
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1) Raw are uncooked food have enzymes protecting them from environment.
2) During heating all these enzymes get destroyed.
3) The bacteria that the naturally that are covering the food to give protection are also damaged.
4) The ingredients that are used in cooking food also increases spoilage.
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2) During heating all these enzymes get destroyed.
3) The bacteria that the naturally that are covering the food to give protection are also damaged.
4) The ingredients that are used in cooking food also increases spoilage.
If this answer helps u pls mark it as brainliest answer
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