New Enroll here to Join NaBFID Analyst Into Class on May 6

    Question

    The technique first described to determine the incipient

    spoilage in meat was:
    A Homogenate Extract Volume (HEV) Correct Answer Incorrect Answer
    B Agar Plate Count (APC) Correct Answer Incorrect Answer
    C Extract Release Volume (ERV) Correct Answer Incorrect Answer
    D None of the above Correct Answer Incorrect Answer

    Solution

    ERV measures fluid release from meat tissue, indicating spoilage onset. 

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