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Start learning 50% faster. Sign in nowSilage is essentially “pickled pasture,” or fodder that’s been fermented to feed cattle or sheep during dry seasons. Grasses or other crops, such as rye or maize, are cut, fermented and compressed until they’re ready to be fed to the livestock. Silage is stored using plenty of moisture, which allows it to retain a higher percentage of nutrients than a dry storage option.
Which of the following governs the secondary drying process in freeze-drying?
Moisture content in intermediate moisture food (IMF) is:
Glucose and fats are stored as potential energy in the form of:
Ropiness of bread may be due to
a) Bacillus subtilis
b) Bacillus licheniformis
c) Bacillus...
C.botulinum is a highly ______, rod shaped, spore forming anaerobic pathogen.
__________refers to complete destruction of microorganism.
Which of the following mode of heat transfer used for food heating
a) Conduction
b) Convection
c) Radiatio...
Which of the following produce burnt flavor in milk
a) Streptococcus
b) E.coli
c) Aeromona...
The microbes, which can grow at high concentration of sugar, called
Watery soft rot is mostly found in: