the predominant kind of bacteria causing spoilage in fish at chilling temperature is
Apseudomonas
Bmicrococcus
Cbacillus
Dall
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
To achieve continuous pasteurization in milk, the milk needs to be heated to 161°F for ____ seconds.
The first synthetic sweetening agent used was :
____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
Which of the following is a linear carbohydrate
The major duty of two muscle proteins filaments actin and myosin is