TA spoilage in case of spices is caused by
ASaccharomyces cerevisae
BSaccharomyces citri
CSaccharomyces heterogenicus
DClostridium thermosaccharolyticum
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
Who is known as the father of canning?
deterioration of fat in the presence of oxygen due to the enzyme
Which of the following mineral is not estimated colorimetrically?
enzyme responsible for enzymatic browning?
statement 1 ;eat is more perishable than fish. statement 2; at low temperature,sometimes the inside of the egg shell mihht solidify and expansion of the shell might lead to causing of the shell to crack