Question
a.
Salt is added to it where carbohydrates get converted into acid which supplements the action of salt
b.
After sufficient aging of salt, it is leached out of the cucumber with warm water
c.
Alum is added to the cucumber to firm the tissue and turmeric is added to improve color
d.
Neither of the mentioned
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Q. Which of the following is NOT a step in commercial curing of cucumber?
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