1.

Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded.

A. Citric acid, treated
B. Sulphides, untreated
C. Ascorbic acid, treated
D. All of the mentioned, untreated
Answer» D. All of the mentioned, untreated


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