Which of the cause(s) has/have been suggested for the chill rings in sausage?-A-OxidationB-Production of organic acids or reducing substances by bacteriaC-Excessive waterD-all of the above-D-all of the above

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D all of the above No answer description is available.

Poultry, Egg and Meat - Medical Science

Which of the cause(s) has/have been suggested for the chill rings in sausage?

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Poultry, Egg and Meat - Medical Science

Which of the cause(s) has/have been suggested for the chill rings in sausage?

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