Which of the following is an undesirable contaminant in wine-making?
A) Saccharomyces
B) lactic acid bacteria
C) Acetobacter
D) Clostridium botulinum endospores
Correct Answer:
Verified
Q2: Spoilage of canned foods due to inadequate
Q3: Commercial sterilization differs from complete sterilization in
Q5: All of the following are industrial products
Q8: Spoilage of canned foods stored at high
Q9: Commercial sterilization of processed canned foods uses
Q10: Which of the following pairs is mismatched?
A)
Q11: Which of the following reactions is performed
Q12: All of the following are true of
Q15: Figure 28.1 Q20: Figure 28.1
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