A common biocontrol agent used to control plant diseases

Why are adulterants added to food products?

An example of a biological hazard is:

NABL follows the guideline of

What is the Production process for a single food product:

Ninety five percent of fat digestion takes place in the:

Why exhausting is done in canning

a)    To avoid the corrosion of tinplate and pin holing during storage.

Salmonella can grow at a  PH range of ______ and _______

Which of the following is the most soluble gas used in MAP

a) Carbon Dioxide b) Nitrogen c) Oxygen d) Argon

Foods high in trans fats are

_____________enzyme breaks down naringin in_________ juice to reduce bitterness.