The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.

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Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content. Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

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Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed. Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

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