Microbiology of Foods
NaCl can act as

Both (a) and (b)
antagonist at optimal concentrations
None of these
synergistically if added in excess of optimum level

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Microbiology of Foods
Plate count of bacteria in foods generally use the plating medium consisting of

yeast extract, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride and distilled water
peptone, glucose, sodium chloride, agar and distilled water

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