Biology, asked by goyalarpit9133, 11 months ago

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

Answers

Answered by Anonymous

Hlo...

HERE IS UR ANSWER...

A) Thamnidium ..

HOPE IT'S HELP YOU..

THANKS☺️☺️☺️

Answered by Anonymous

Hey mate....

here's Ur answer....

Option A)
Thamnidium ...

It is a type if fungus that grows in cold conditions.
Sexual reproduction in this is through zoodporic condition...

Its capability of growing in cold regions help in the improvement of ageing in Beef
..
Hope it Helps❤

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