The Degree of Susceptibility a Food Has to Microbial Activity

question 42

Multiple Choice

The degree of susceptibility a food has to microbial activity is determined by (its)

• A) water content.
• B) chemical characteristics.
• C) physical characteristics.
• D) all of the above.

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Definitions:

Ending Inventory

The value of goods available for sale at the end of an accounting period, calculated as the beginning inventory plus purchases minus cost of goods sold.

Ending Work in Process

Refers to the items still in production and not yet ready for sale at the end of an accounting period.

Total Units

The entire quantity produced, held in inventory, or sold by a business in a specified period.

Conversion Cost

Costs incurred during the transformation of raw materials into finished products, mainly consisting of direct labor and manufacturing overhead.