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Chapter 4 FOOD AS SUBSTRATE FOR MICROORGANISMS MCQs

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1. . pH stands for:





2. . The optimum range of pH for yeast is:





3. . The minimum range of pH for Bacteria is:





4. . Maximum range of pH for Mould is:





5. . The value of water activity ranges from:





6. . Water activity expressed as:





7. . Microbial inhibitors present in the plant are:





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