Preserving Foods
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✎ Suggest a correctionShows the nature and effect of molds, yeast, bacteria and enzymes in relation to food spoilage. Gives the reasons behind and explains short-term and long-term methods of food preservation.
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- A-V Online (National Information Center for Educational Media). CD-ROM database of educational and documentary media, compiled and maintained by the National Information Center for Educational Media (NICEM). — title, year, creator, length, format, sound, description
- 16mm Filmography (legacy record) — creator, catalog record
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