The technique first described to determine the incipient spoilage in meat was-A-homogenate extract volume (HEV)B-agar Plate Count (APC)C-extract Release Volume (ERV)D-none of the above-C-extract Release Volume (ERV)

Question

APTITUDE CRACK · Accepted Answer

C extract Release Volume (ERV) No answer description is available.

Poultry, Egg and Meat - Medical Science

The technique first described to determine the incipient spoilage in meat was

For help Students Orientation
Mcqs Questions

Quick Links

Newsletter

Poultry, Egg and Meat - Medical Science

The technique first described to determine the incipient spoilage in meat was

Solution

For help Students Orientation Mcqs Questions

For help Students Orientation
Mcqs Questions