Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
(a) True
(b) False
I had been asked this question by my school principal while I was bunking the class.
My question is taken from Principles of Food Freezing-2 in chapter Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering