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WCDXTHDFERMENTATIONB GJRCALIBRATIONHUGHXX QCGEPICKLINGYRINQMHL ONNHEFILCJUJSSIQDPLY MWISAFETYOYASRNDOYIK QCNPBDNJPZLCUKEKZPEW ZIAORETVQTACLHQKXRFF UGELFEIBILOAYFHBKOLS CALVRNSNEJSDTFEOECZH HRCXEZGEYWRAWQJZDEEE MLLGSMKMRAEBNQIVESNL IOANJFXCTVBIZICGKSIF CRKMOUEILAACGYTJDIRN RIEODIORSUBTOHWAZNBT OLDTQNTMCSAXIJIATGVQ OHITGYOAKMGIIONNIINM RURZMKWARYJNRINUGOOM GDJJIRDGATGQHETXIZRN ABPNZBFJRRNREPTTTERZ NFGZRXWTETZETGACFRJG ISUGARODNKHXCNARAPQJ SKHAUSIIBELEINALMBPE MFXSREMJZUMMRCOJIKPE UGDCNEKESTAPTMZCOOSM UKTTJJTGLTBOICODRYPH HTSKZALCNIMBXUBMLCIS ZISALINOMETERWQDEBJY FEKARACDTKDQFNFETTUH LVPITKKERQWOLRYZQAEF YKGMTWRCBUBDCGQAFYCR
1.
Food
2.
Processing
3.
Preservation
4.
Contamination
5.
Sanitation
6.
Calibration
7.
Fermentation
8.
Pickling
9.
Curing
10.
Smoking
11.
Salting
12.
Dehydration
13.
Sugar
14.
Concentration
15.
Refractometer
16.
Salinometer
17.
Thermometer
18.
Weighing
19.
Scale
20.
Microorganism
21.
Brine
22.
Vinegar
23.
Shelf
24.
Life
25.
Spoilage
26.
Bacteria
27.
Equipment
28.
Ingredients
29.
Cleaning
30.
Safety