Hamad Food Technology 13/12/2021 A. 1-2 days B. 2-4 days C. 3-5 days D. 6 days Related Mcqs: Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?A. Biochemical changes B. Physical changes C. Microbial activity D. enzyme activity... Naturally vinegar contain acetic acid____________________?A. 8% B. 4% C. 2% D. 5%... Tyndallization is more reliable than_____________________?A. Sterilization B. Pasteurization C. Blanching D. non of these... Protein denaturation is the result of the modification of____________________?A. Primary structure B. Secondary structure C. Tertiary structure D. Both b & c... The storage life of honey at 31ºF with R.H of 90% is__________________?A. 4 months B. 6 months C. 8 months D. 12 months...
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