HACCP stands for Hazard Analysis and Critical Control Point. It is a management system which address the food safety through the analysis and control of chemical, biological and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Which method of canning involves placing hot food into hot, sterilized jars, sealing them, and allowing the heat to create a vacuum seal?
At what stage should maize seeds be harvested for optimal seed yield?
Which of the following is main objective of puddling in paddy?
In tea, which one of the following insecticides does not cause resurgence of pink mite.
Which one of the following register is not required at dairy farm
ISTA office in located at
A plant that has seeds but no flowers and fruits?
Farm and home visits; Office calls; Telephone calls; Personal letters; Result demonstrations are _____method of extension.
Match List I with description in List II
Choose the ...
The reaction between Amino acid and reducing sugar is known as:
