Question 11
The main aim of food preservation by sweetening, salting/pickling, heating, freezing or radiation is ____ (1 point).
a. preventing growth of food-spoilage microorganisms
b. improving taste
c. creating attractive food color
d. using bacteria for fermentation
e. protecting the original aroma
a. preventing growth of food-spoilage microorganisms
b. improving taste
c. creating attractive food color
d. using bacteria for fermentation
e. protecting the original aroma