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1.which of the following acts as preservative and fix the color of the meat in the process of curing? A. baking soda B. curing salt C. rock salt D. vinegar
2. which of the following contributes of the tackiness of the milk? A. black pepper B. iodized salt C. phosphate D. sugar
3. which of the following accelerate color fixation in the process of curing and anti carcinogenic A. vitamin a B. vitamin b C. vitamin c D. vitamin d
4. may want increase the yield of the product to bring down the product cost what should she use A.PVT B.TPV C.TVP D.VTP
5. the following are the use of vinegar in fish processing except a. it is added to improve flavor B. vinegar have some antiseptic value C. it aids in promoting the shelf life of the finished product D. it is added to make the product saleable
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