Do you have a picture of the diagram?
Answer:
To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed
Answer:
College preparation units
Explanation:
Answer: because they are stripped of nutrients during the milling process
I’m not a 100% sure if that’s right or not I looked it up and it mentions nutrients being removed so I’m gonna out on a limb and say that one may be right! Please let me know if it helped!
