After all of the ingredients for the emulsion sausage is added, to what temperature should you continue processing the mixture

58°F

Explanation:

Temperature control during emulsification is very essential and should regulated to avoid excess temperature causing damage to the sausage. This type of processes requires 58°F to have a mixture with better output.

b. accuracy of the data matters alot more than its number of digits, organization or amount of detail. quantitative observation is more accepted than the qualitative observation.

a gas, having a molecular weight of 13 kg/kmol and a kinematic viscosity of 0.25 cm2/s, flows through a pipe 0.25 m internal diameter and 5 km long at the rate of 0.4 m3/s and is delivered at atmospheric pressure.