Microorganisms capable of fixing nitrogen into a form usable by animals obtain the energy for this process from ________.

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#Question id: 36005

#XL - U Food Technology

Factors affecting dehydration rate include:

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#Question id: 36006

#XL - U Food Technology

Which of the following are common effects of chilling, freezing and dehydration on foods?

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#Question id: 36007

#XL - U Food Technology

Which methods are considered mild preservation techniques compared to thermal processing?

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#Question id: 36008

#XL - U Food Technology

In food dehydration, water is removed mainly by:

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#Question id: 36009

#XL - U Food Technology

During dehydration, case hardening is caused by:

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#Question id: 36010

#XL - U Food Technology

Factors influencing the rate of dehydration include: