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Textbook Notes for Murano Peter

TAMUFSTC 201Murano PeterSpring

FSTC 201 Chapter Notes - Chapter 3: Ideal Gas, Food Systems, Covalent Bond

OC8571907 Page
2 May 2016
10
Solutions are homogeneous mixtures in which one substance (the solute) is dissolved in another (the solvent). One of the key characteristics of a solut
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TAMUFSTC 201Murano PeterSpring

FSTC 201 Chapter Notes - Chapter 8: Whey Protein, Hot Chocolate, Modified Atmosphere

OC85719013 Page
2 May 2016
20
As a spoilage organism attempts to jump over each hurdle, it becomes less able to overcome the next, and the cumulative effect of the hurdle combinatio
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TAMUFSTC 201Murano PeterSpring

FSTC 201 Chapter 7: FSTC 201, Ch. 7

OC8571908 Page
2 May 2016
6
7. 2: flavor is a property of food material that is produced when the food interacts with receptor mechanisms in the oral and nasal cavities flavor inv
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TAMUFSTC 201Murano PeterSpring

FSTC 201 Chapter Notes - Chapter 1: Escherichia Coli, Federal Register, Food Safety And Inspection Service

OC8571905 Page
2 May 2016
26
Food production is centered on agricultural activities and food preparation. Farm machinery and agrochemicals are transported all around the world. Agr
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TAMUFSTC 201Murano PeterSpring

FSTC 201 Chapter Notes - Chapter 2: White Bread, Insulin Resistance, Polydextrose

OC8571907 Page
2 May 2016
15
Hunger- shortage of basic nutrients and calories sufficient to lead a normal life. Food insecurity- some people have problems achieving food security.
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