Ask a Question

Which of the following is NOT a major advantage of continuous smoking system for meat?

← Prev Question Next Question →
+1 vote
in Food Engineering by (93.7k points)
Which of the following is NOT a major advantage of continuous smoking system for meat?

(a) Space saving

(b) Speed of processing and labor costs

(c) Access to specific control of processing conditions

(d) Neither of the mentioned

I had been asked this question in homework.

My question is based upon Principles of Food Pickling and Curing-2 topic in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

1 Answer

+2 votes
by (380k points)
selected by
 
Best answer
The correct answer is (d) Neither of the mentioned

The best I can explain: All of the mentioned are advantages of continuous smoking system for meat.

Related questions

We welcome you to Carrieradda QnA with open heart. Our small community of enthusiastic learners are very helpful and supportive. Here on this platform you can ask questions and receive answers from other members of the community. We also monitor posted questions and answers periodically to maintain the quality and integrity of the platform. Hope you will join our beautiful community

Categories

Powered by TalkJarvis
...