GAT Subject
Engineering
Computer Science Civil Engineering Chemical Engineering Agricultural Engineering Mechanical Engineering Electronics and Communication
Cell Cultures and Characteristics - Section 1 :: Discussion
| 14. | For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at | |
| A. | 6.35 | |
| B. | 5.35 | |
| C. | 4.35 | |
| D. | 5.75 | |
Comments are not available
Post your comments here:
Quick Links
GAT Subject
Computer Science English Mcqs Agriculture
Engineering
Computer Science Civil Engineering
Technical
Networking Electronics Database
Past Papers
Model Papers FPSC Papers