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Terms for Review
Appears in
Published 2008
recipe
formula
standardized formula
scaling
metric system
gram
liter
meter
degree Celsius
kilo-
deci-
centi-
milli-
scone flour
AP weight
EP weight
baker’s percentage
contaminated
hazard
microorganism
pathogen
Food Danger Zone
aerobic
anaerobic
facultative
lag phase
virus
parasite
fungus
plant toxin
allergen
cross-contamination
HACCP
flow of food
critical control point
© 2008 All rights reserved. Published by Wiley.
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