Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air. Statement 2: In _____ food items sulphite content is greatly retarded.
Options:
A . Citric acid, treated
B . Sulphides, untreated
C . Ascorbic acid, treated
D . All of the mentioned, untreated
Answer: Option C Answer: (c).Ascorbic acid, treated
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