Introduction to Food Deterioration.
Paragraphs 1-1 through 1-25.
After completing this lesson, you should be able to:
1-1. Define the following deteriorative terms: food deterioration, food spoilage, adulteration, abnormal, wholesomeness, quality, and serviceability.
1-2. Identify the characteristics evaluated by a sensory evaluation.
1-3. Identify the major causes of food deterioration.
1-4. Identify common deteriorative conditions as to causes, abnormal characteristics, and control.
1-5. Identify possible serviceability recommendations.
After studying the assignment, complete the exercises at the end of this lesson. These exercises will help you to achieve the lesson objectives.
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