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    Module 2 Lesson 4

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    Jaymark Rebosquillo
    Fish preservation principles are very important to ensure quality by preventing spoilage from bacteria, enzymes, and other agents. Understanding the characteristics of fresh versus stale fish helps identify quality. Knowing the agents of spoilage like bacteria, molds, and yeast allows one to properly handle and store fish to prevent spoilage.

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    Module 2 Lesson 4

    Uploaded by

    Jaymark Rebosquillo
    12 views1 page
    Fish preservation principles are very important to ensure quality by preventing spoilage from bacteria, enzymes, and other agents. Understanding the characteristics of fresh versus stale fish helps identify quality. Knowing the agents of spoilage like bacteria, molds, and yeast allows one to properly handle and store fish to prevent spoilage.

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    Fish preservation principles are very important to ensure quality by preventing spoilage from bacteria, enzymes, and other agents. Understanding the characteristics of fresh versus stale fish helps identify quality. Knowing the agents of spoilage like bacteria, molds, and yeast allows one to properly handle and store fish to prevent spoilage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    12 views1 page

    Module 2 Lesson 4

    Uploaded by

    Jaymark Rebosquillo
    Fish preservation principles are very important to ensure quality by preventing spoilage from bacteria, enzymes, and other agents. Understanding the characteristics of fresh versus stale fish helps identify quality. Knowing the agents of spoilage like bacteria, molds, and yeast allows one to properly handle and store fish to prevent spoilage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    1.

    How important is the fish preservation principles to ensure and secure the quality of the
    fish products? Why do you say so? 

    2. Why do you need to know the characteristics of fresh and stale fish

    3. Why do you need to know and understand the agents of spoilage?

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