Microbiology - Clostridium - Discussion

Discussion :: Clostridium - Section 1 (Q.No.13)

13. 

Blackening of meat in cooked meat broth is through

[A]. C histolyticum
[B]. C perfringens
[C]. C tetani
[D]. all of these

Answer: Option A

Explanation:

No answer description available for this question.

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