Microbiology - Poultry, Egg and Meat - Discussion

Discussion :: Poultry, Egg and Meat - Section 1 (Q.No.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: Option C


No answer description available for this question.

Abdah Abdelmoniem said: (May 23, 2015)  
Very valuable information.

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