Environmental Sciences, asked by dhakarkota123, 2 days ago

bacteria and yeasts, Lagong (b) The addition of salt to foods to decrease the activity of moulds, bacteria and yeasts.--------

Answers

Answered by sarojini1911

2

Answer:

yes is true , The addition of salt to foods to decrease the activity of moulds, bacteria and yeasts.

hope it helps

have a great day friend

Answered by gomathisatishkumar

0

Answer:

salting

Explanation:

adding salting to food it will not get excited

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