Microbiology - Poultry, Egg and Meat - Discussion

Discussion Forum : Poultry, Egg and Meat - Section 1 (Q.No. 1)
1.
The technique first described to determine the incipient spoilage in meat was
homogenate extract volume (HEV)
agar Plate Count (APC)
extract Release Volume (ERV)
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
Discussion:
1 comments Page 1 of 1.

Abdah abdelmoniem said:   10 years ago
Very valuable information.

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