LPT-0028
QUESTION
Nitrates act as flavouring agent at ppm?
OPTIONS
(A) 100
(B) 10
(C) 150
(D) 50
ANSWER
(D) 50
EXPLANATION
In the curing context represented by this question, nitrate at about 50 ppm is cited for its contribution to cured-meat flavour. The other concentrations do not correspond to the keyed level for this specific function. Therefore, option (D) is correct.
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