_____ salts are used in many fruit processing operations in concentrations below 0.1%.
(a) Calcium
(b) Magnesium
(c) Sodium
(d) All of the mentioned
I have been asked this question in semester exam.
My question is based upon Principles of Chemical Preservation of Food-2 topic in portion Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering