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The protein content of lean meat is _____
A
20-22%
B
30-32%
C
40-42%
D
10-12%
Answer:
A. 20-22%
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The chief spoilage organisms on smoked fish are:
BHA ,BHT,TBHO are all examples of -----------?
Methylene blue reduction test is conducted to know the efficiency of ________
pasteurization of meet is done at?
What is the primary purpose of ageing of meat?
