a. Salting, burying in the ground, covering with leaves,
Freezing, and canning
b. Salting, chilling, canning, freezing, and drying
c. Salting, freezing, washing, drying, and burying
a. None of the above
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a. Because it keeps the food fresh for longer
b. Because it stops the growth of bacteria
c. Because it slows down the growth of bacteria
d. All of the above
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a. Pasteurization, irradiation, and ultra high pressure treatment
b. Milling, burning, and washing
c. Pasteurization, milling, and irradiation
d. Irradiation, ultra high pressure treatment, and burning
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