Agri 2 Formative assessment 2

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1.
Preservation
2.
Canning
3.
Drying
4.
Dehydration
5.
Freezing
6.
Pickling
7.
Fermentation
8.
Salting
9.
Microorganisms
10.
Spoilage
11.
WaterActivity
12.
Acidity
13.
Curing
14.
Brine
15.
Seal
16.
Moisture
17.
Enzymes
18.
Temperature
19.
Storage
20.
Life
21.
Nutrients
22.
Packaging
23.
Anaerobic
24.
Microbes
25.
Salt
26.
Vinegar
27.
Bacteria
28.
Yeast
29.
Molds
30.
Osmosis