Microorganism that cannot synthesize its own ATP and, therefore, must rely on a host cell for energy; behaves like a…
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A form of microbial control using heat that is applied to foods; kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality
pasteurization
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On a light microscope, the lenses closest to the specimen, typically located at the ends of turrets is called as
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