Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by-A-PseudomonasB-P. fragiC-Alcaligenes metalcaligenesD-all of these-D-all of these

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D all of these No answer description is available.

Milk and Milk Products - Medical Science

Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

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Milk and Milk Products - Medical Science

Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

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For help Students Orientation Mcqs Questions

For help Students Orientation
Mcqs Questions