[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fX5RneYwRQzHXsNPi__hxPt6ibmY58fg_UEcHy7JH0g8":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":24,"type":25},[],"2024-12-09 22:01:03",169984369,[8,9,10,11],"Insufficient baking time","Poor packaging that allows moisture loss","Too much salt in the recipe","Storage in a humid environment",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},2,"9465b8887339c58c2b0565a558fe06ea","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F8f6d1861c2d7225ca42808692d75026e.jpg","食品化学","work_39596929","国食F2203外教课 20241209测试题","You work as a quality control specialist ina bakery that produces a variety of products, including bread, muffins, andcrackers. Recently, the bakery has received feedback from customers aboutquality issues: the bread becomes stale quickly, muffins develop mould beforetheir expected shelf life, and crackers are losing their crispness.Which of the following is most likely causing the bread to stale quickly",[21,26],{"answer":22,"createTime":5,"id":6,"options":23,"question":19,"source":24,"type":25},[],[8,9,10,11],"v1",0,{"answer":27,"createTime":5,"id":28,"options":29,"question":34,"source":24,"type":25},[],169984371,[30,31,32,33],"Above 0.85","Between 0.70 and 0.85","Below 0.50","Exactly 1.0True or False Questions","What water activity level is ideal for preventing microbial growth in muffins"]