Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

(a) Sucrose, garlic powder

(b) Glucose, red pepper

(c) Red pepper, anise seed

(d) All of the mentioned

I had been asked this question in an internship interview.

This question is from Principles of Food Pickling and Curing-2 in chapter 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

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