AP EAPCET Medical 19 May 2025 Shift 2 Paper
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Question : 39 of 160
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Assertion (A) : Propionibacterium sharmani is responsible for large holes in swiss cheese.
Reason (R) : Characteristic texture, flavour and taste of cheese is specific to microorgansism.
Reason (R) : Characteristic texture, flavour and taste of cheese is specific to microorgansism.
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