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Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
Which grafting method requires making a downward vertical split on the stub for inserting the scion?
Blanching of fruit & vegetables done at
Where the Directorate of plant Protection quarantine & storage is situated?
Distillery effluents also known as spent wash is a nutrient rich material and can be applied
Vertical integration is most common in which of the following agricultural enterprises:
Virtual water is
The symbol 'D' in thermo-bacteriology is indicated for
………………. helps in deciding the allocation of scarce resources among crop and livestock enterprises for maximum profit?
...The most suitable soil type for groundnut cultivation is _____
The process of removal of odoriferous and flavored substances in oil is known as: