All of the following are produced using microbial fermentations except
A) Saccharin.
B) Aspartame.
C) Citric acid.
D) MSG.
E) Riboflavin.
Correct Answer:
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Q1: Spoilage of canned foods stored at high
Q4: Canning preserves food by
A) Aseptic packaging.
B) Radiation.
C)
Q5: Figure 28.1 Q6: Assume that you bought a semisoft cheese Q7: When compared to a flask culture, a Q8: Cellulase attached to a membrane filter will Q9: Spoilage due to can leakage after processing Q10: Which of the following is an undesirable Q11: If the lac operon is used as Q34: Figure 28.1
A)
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