When variable cost is zero, the total cost will be?
I. Equal to variable cost
II. Equal to fixed cost
III. Equal to average variable cost
The correct answer is B
Fats are solid at room temp. due to the presence of ……Fatty acids
An IMF is characterized by a moisture content of approximately…….and a water activity (aw) between……..
...Match the commodity group-1 with bioactive constituents group-2
What is the function of syruping or brining in canning?
Which of the following is / are the reason/s for the preservation of the food commodity?
a. Availability of the food in off season ...
Which food preservative inhibit fungal growth and non-enzymatic browning in fruit juice
Match the Enzymes in Group-1 with their specific Industrial application Group-2
In which of the following method, heating is due to electrical resistance of a food
(i) saponification
(a) triglycerides
(ii) milk fat
(b) alkali
(iii) ...
_________bacteria causes blackening of pickle.