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.
Microorganism
10.
Spoilage
11.
Wateractivity
12.
Acidity
13.
Curing
14.
Brine
15.
packaging
16.
Moisture
17.
enzymes
18.
temperarture
19.
storage
20.
shelflife
21.
Nutrients
22.
Yeast
23.
Bacteria
24.
molds
25.
salts
26.
vinegar
27.
osmosis
28.
nucleation