A. Acetic fermentation
B. Alcoholic fermentation
C. Lactic fermentation
D. All the above
A. Streptococcus
B. Lactobacillus
C. Leuconostoc
D. Saccharomyces
A. Meat industry
B. Dairy industry
C. Fruit and vegetable industry
D. Beverage industry
A. Lemon
B. Avocado
C. Grapes
D. Grape fruit
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
A. Fermented food
B. Dehydrated food
C. Simple food
D. Preserved food
A. Preservation
B. Fermentation
C. Dehydration
D. Pasteurization
A. Diacetyl
B. Iso-amylacetate
C. Nerol
D. Ethyle buryrate
A. Monosodium glutamate
B. Sorbitol
C. Lecithin
D. None of the above
A. Jams
B. Jellies
C. Milk & milk products
D. Pickles