11. Foods can be preserved in all the followings except: a) lyophilizing b) Drying c) Salting d) Fermentation 12. The temperature of the autoclave should be held for _____ minutes at least: a) 10 b) 15 c) 20 d) 30 13. The organism used to produce soft cheese is: a) Penicillium b) lactic acid producing bacteria c) ethanol producing bacteria d) a and c
11. Foods can be preserved in all the followings except: a) lyophilizing b) Drying c) Salting d) Fermentation 12. The temperature of the autoclave should be held for _____ minutes at least: a) 10 b) 15 c) 20 d) 30 13. The organism used to produce soft cheese is: a) Penicillium b) lactic acid producing bacteria c) ethanol producing bacteria d) a and c
Basic Clinical Laboratory Techniques 6E
6th Edition
ISBN:9781133893943
Author:ESTRIDGE
Publisher:ESTRIDGE
Chapter7: Basic Clinical Microbiology
Section7.4: The Gram Stain
Problem 2RQ
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11. Foods can be preserved in all the followings except: a) lyophilizing b) Drying c) Salting d) Fermentation
12. The temperature of the autoclave should be held for _____ minutes at least: a) 10 b) 15 c) 20 d) 30
13. The organism used to produce soft cheese is: a) Penicillium b) lactic acid producing bacteria c) ethanol
producing bacteria d) a and c
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