Which of the following combination of processing and preservation techniques works best for smoked products? A. Salt and acidification B. Heat, salt, dipping in brine/ minimal moisture content C. Heat, salt, acidification/minimal moisture content D. Heat and solid content

Which of the following combination of processing and
preservation techniques works best for smoked products?
A. Salt and acidification
B. Heat, salt, dipping in brine/ minimal moisture content
C. Heat, salt, acidification/minimal moisture content
D. Heat and solid content
by

1 Answer

Answer :

B. Heat, salt, dipping in brine/ minimal moisture content
by

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