Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? A.Thamnidium B.Rhizopus C.T. elegans D.M. mucedo

Which of the following is recommended for the improvement in flavor during
 ageing of beef under controlled conditions?
 A.Thamnidium
 B.Rhizopus
 C.T. elegans
 D.M. mucedo
by

1 Answer

Answer :

A.Thamnidium
by

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