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Doctors Medicines MCQs Q&A

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure. Correct Answer True

High temperature short time HTST exposures to heat are less destructive to texture, flavor and color of food than low temperature long time LTLT exposure.

Related Questions

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