Which of the following is recommended for the improvement in flavor du – McqOptions

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1.	Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
A.	<i>Thamnidium </i>
B.	<i>Rhizopus</i>
C.	<i>T. elegans</i>
D.	<i>M. mucedo</i>
Answer» B. <i>Rhizopus</i>

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