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Aptitude
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Verbal Reasoning
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Aptitude
General Knowledge
Verbal Reasoning
Computer Science
Interview
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Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was
homogenate extract volume (HEV)
agar Plate Count (APC)
extract Release Volume (ERV)
none of the above
Correct Answer:
extract Release Volume (ERV)
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