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THE FERMENTATION OF FOOD Chapter 22. Describe the history of fermentation Explain why food is fermented Compare respiration in human metabolism
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Microorganisms & Food Production Noadswood Science, 2012
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The Human Factors Analysis and Classification System (HFACS) LCDR Jeff Alton Human Factors Analyst Naval Safety Center Adapted from Shappell & Wiegmann,
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Chapter 12-13: Mixtures and Aqueous Solutions What are they? Where do we find them? How do we describe them? We use solutions all the time
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