identify factors needed for successful freezing of food; and
Standard detail
(B)
Depth 2Parent ID: 266C3FA3D186440684CDE0B0BDB9447AStandard set: Hospitality and Tourism (2010): Grade 12
Original statement
Quick facts
- Statement code
- (B)
- List ID
- (B)
- Standard ID
- 5AF388F85E714234892A82E638431970
- ASN identifier
- S2672052
- Subject
- CTE (2010-)
- Grades
- 12
- Ancestor IDs
- 266C3FA3D186440684CDE0B0BDB9447A7FBB9111438947AF961B30A2563AC8FC
- Source document
- Hospitality and Tourism (2010)
- License
- CC BY 3.0 US