The technique first described to determine the incipient spoilage in m – McqOptions

MCQOPTIONS

1.	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
Answer» D. none of the above

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