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TLS Online TPP Program

#Question id: 35985

In the production of soy sauce, which of the following are true?

#XL - U Food Technology
  1. The initial mold fermentation (koji stage) uses Aspergillus oryzae or A. sojae
  2. Brine fermentation involves lactic acid bacteria and yeasts
  3. High ethanol production by bacteria contributes to flavor
  4. The final product is clarified and pasteurized before bottling
More Questions
TLS Online TPP Program

#Question id: 35794

#XL - T Zoology

Which of the following Statements is/are Correct regarding DNA POL III ? 
TLS Online TPP Program

#Question id: 35794

#XL - S Microbiology

Which of the following Statements is/are Correct regarding DNA POL III ? 
TLS Online TPP Program

#Question id: 35794

#XL - R Botany

Which of the following Statements is/are Correct regarding DNA POL III ? 
TLS Online TPP Program

#Question id: 35794

#XL - Q Biochemistry

Which of the following Statements is/are Correct regarding DNA POL III ? 
TLS Online TPP Program

#Question id: 35795

#XL - T Zoology

Identify the correctly paired Matched. 
TLS Online TPP Program

#Question id: 35795

#XL - S Microbiology

Identify the correctly paired Matched.