Which of the following is true about ptomaine?
(a) Produced in putrefying meat and other proteinaceous foods
(b) It belongs to the group of amines
(c) It results from the decarboxylation of amino acids
(d) All of the mentioned
I have been asked this question during a job interview.
I'd like to ask this question from Principles of Food Preservation by Canning-6 in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering