Microbiology of Foods
The different ACC's between food categories reflect the

expected level of contamination of the raw material
potential shelf life
potential for microbial growth during storage
All of these

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

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

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