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#Question id: 35984
#XL - U Food Technology
Regarding pickles, which of the following statements are correct?
TLS Online TPP Program
#Question id: 35985
#XL - U Food Technology
In the production of soy sauce, which of the following are true?
TLS Online TPP Program
#Question id: 35986
#XL - U Food Technology
Which of the following compounds contribute significantly to flavor development in fermented dairy products (e.g., yoghurt, cheese)?
TLS Online TPP Program
#Question id: 35987
#XL - U Food Technology
Fermented beverages like beer and wine differ in that:
TLS Online TPP Program
#Question id: 35988
#XL - U Food Technology
Fermented sausages develop flavor and aroma due to:
TLS Online TPP Program
#Question id: 35989
#XL - U Food Technology
Which of the following are flavor-active compounds in soy sauce?