The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers
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Question:
The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of
a) fungi.
b) viruses.
c) bacteria.
d) prions.
e) all microbes.
Related Book For
Thermodynamics for Engineers
ISBN: ?978-1133112860
1st edition
Authors: Kenneth A. Kroos, Merle C. Potter
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