Question
Idioscopus niveosparsus is pest
of:Solution
Idioscopus niveosparsus is pest of mango
How long does it take to pasteurize milk at 72°C (172°F)?Â
Which of the following analytical methods can be used to distinguish flavour compounds?
SO2 reduces non- enzymatic browning by:
a.   Inactivating polyphenol oxidase
b.   Reacting with aldehyde group of sugars
...The microbes, which can grow at high concentration of sugar, called
Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food pois...
Tetra pack uses
Match the following Enzymes with their respective application A to D:
1. Pectinase A. Cheese curd
2. Rennin B. tenderizing meat
3. ...
The chemical name of Ajinomoto is:
The repeated washing of fruits and vegetables might remove
For curing, sweet potatoes are kept for 10 days at:
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