Biology, asked by ratannakum2143, 1 year ago

Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by
A.Pseudomonas
B. P. fragi
C. Alcaligenes metalcaligenes
D. all of these

Answers

Answered by vedu3141
1
Option D is your answer of question
that is,all of these
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