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Home Q & A Board Humanities Art and Culture Culinary Arts
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Zelker2000 Zelker2000
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3 years ago
The survival of Campylobacter jejuni in food products is prolonged by

▸ drying.

▸ refrigeration.

▸ pasteurization.

▸ acidic conditions.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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Joelle12Joelle12
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3 years ago
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Zelker2000 Author
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3 years ago
Thank you, thank you, thank you!
megan.xo
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Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
rhockeygirl
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2 hours ago
Smart ... Thanks!
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