Question: A high acid flavor (sour) in milk is caused by ________
Options
A : Growth of bacteria in the milk
B : Exposure of cows to acid rain
C : Drinking hard water
D : Absorption of acid from corn silage
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The constitutive enzymes are __________
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Quasi – steady state in fed batch is when?
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The most suitable device for high-frequency inversion in switching mode....
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