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SLO: FPP-10-A-01 : Student will be able to describe food components (carbohydrates, protein and fats, minerals, vitamins and water) and categorize the foods on the basis of their components, shelf life (perishable, semi-perishable and non-perishable food), pH (high acid, acid, low acid, alkaline and neutral foods) and sources (animal, plant or related食物）。
食品加工和保存9-10
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