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Which role does food science play in food processing? I. Determining the market demand and consumer preferences for various food products. II. Assessing the economic impact of food processing on the agricultural sector. III. Developing and improving food preservation methods to extend shelf life. IV. Selecting the correct method of analysis to determine the chemical and physical qualities of food products. a. I and II b. II and III c. I and III d. III and IV

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理解问题Which role does food science play in food processing? I. Determining the market demand and consumer preferences for various food products. II. Assessing the economic impact of food processing on the agricultural sector. III. Developing and improving food preservation methods to extend shelf life. IV. Selecting the correct method of analysis to determine the chemical and physical qualities of food products. a. I and II b. II and III c. I and III d. III and IV

已完成理解Which role does food science play in food processing? I. Determining the market demand and consumer preferences for various food products. II. Assessing the economic impact of food processing on the agricultural sector. III. Developing and improving food preservation methods to extend shelf life. IV. Selecting the correct method of analysis to determine the chemical and physical qualities of food products. a. I and II b. II and III c. I and III d. III and IV

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Which role does food science play in food processing? I. Determining the market demand and consumer preferences for various food products. II. Assessing the economic impact of food processing on the agricultural sector. III. Developing and improving food preservation methods to extend shelf life. IV. Selecting the correct method of analysis to determine the chemical and physical qualities of food products. a. I and II b. II and III c. I and III d. III and IV
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Which role does food science play in food processing? I. Determining the market demand and consumer preferences for various food products. II. Assessing the economic impact of food processing on the agricultural sector. III. Developing and improving food preservation methods to extend shelf life. IV. Selecting the correct method of analysis to determine the chemical and physical qualities of food products. a. I and II b. II and III c. I and III d. III and IV
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