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Microbiology - Poultry, Egg and Meat - Discussion

Discussion Forum : Poultry, Egg and Meat - Section 1 (Q.No. 19)
Poultry, Egg and Meat
19.
Which of the cause(s) has/have been suggested for the chill rings in sausage?
Oxidation
Production of organic acids or reducing substances by bacteria
Excessive water
all of the above
Answer: Option
Explanation:
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