Microbiology of Foods
Water activity can act as

an extrinsic factor
All of these
an intrinsic factor determining the likelihood of microbial proliferation
a processing factor

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

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