F_S 1030 Study Guide - Quiz Guide: Hazard Analysis And Critical Control Points, Capsaicin
11 Apr 2014
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12:39 am o o o o o million eggs per. Consumer acceptability involves consumer preferences while quality describes properties of food that can be measured by food scientists. The term that describes how close an estimate is each time it"s measured is o. Flavor is a basic sensory quality that combines which of the following? o. The chemical feeling factor that is related to consuming capsaicin is known as o. The purpose of haccp is to eliminate the production of unsafe foods for consumers. Feasibility is important in the development of new food products and there are constraints that limit prospects for success. Which of the following is a constraint for developing a new food? all of the above o. Demographics describe characteristics of consumers who may purchase a food product. Which of the following is not considered as a useful piece of demographic data? o. The typical weight for a dozen large eggs is o.
