Biology · Microbiology and Food Preservation
पके हुए भोजन को अधिक समय तक खुला या बिना रेफ्रिजरेटर के नहीं छोड़ना चाहिए। पके हुए भोजन के खराब होने और उसमें खमीर उठने के लिए मुख्य रूप से कौन से जैविक कारक जिम्मेदार होते हैं?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
Share:
- 1जीवाणु (Bacteria)✓
- 2शैवैल (Algae)
- 3विषाणु (Virus)
- 4कीड़े-मकोड़े
सही उत्तर देखें
जीवाणु (Bacteria)
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