Statement 1: Hard-smoked salmon products can be kept without refrigeration. Statement 2: The drying effect of smoke and smoke components is to _____

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: Hard-smoked salmon products can be kept without refrigeration.

Statement 2: The drying effect of smoke and smoke components is to _____

(a) True, Inhibit bacteria

(b) True, Inhibit bacteria & Retard fat oxidation

(c) False, Retard fat oxidation

(d) False, Neither of the mentioned

This question was addressed to me in homework.

This is a very interesting question from Principles of Food Pickling and Curing-1 in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

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