Question
Briefly explain spoilage of following foods:
Fish and sea foods
Milk and Milk Product
Answer :
Word Count : 141
Fish and seafood spoilage occurs rapidly due to their high moisture content, neutral pH, and presence of trimethylamine oxide (TMAO), which is converted _____ _____ __________ _____ _______ _________ ______ ________ _____ _________ ______ ___.
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Fish and seafood spoilage occurs rapidly due to their high moisture content, neutral pH, and presence of trimethylamine oxide (TMAO), which is converted _____ _____ __________ _____ _______ _________ ______ ________ _____ _________ ______ ___.
________ __________ _______ _______ _______.
__________ _____ ________ _____ ____.
_______ _________ _______ ________ ______ ______.
____ ________ _________ ________ __________ _____ _________ ___ ___ _____ _________ _______.
_______ _______ _______ _______ _______ __________ __________ _____ __________ ___ ____.
_______ ___ ___ ______ __________ _________ ___ ______ _______ ___ _________ _______.
___ ____ ___ _____ _________ _______ _____ _____ __________ ________ ___.
_________ _______ _____ ___ __________ __________ _____ ___ ____.
_______ ______ _____ _______ ______ _____ ______ _______ ______ _______.
______ ________ _________ __________ ________ _____ ____ ___ _______ ________ ___.
____ ______ ______ ____ ________.
__________ _________ _________ _________ __________ _______ _________.
_______ _________.
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