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Start learning 50% faster. Sign in nowWhen estimator is BLUE. Best signifies that it has minimum variance.
(i) saponification
(a) triglycerides
(ii) milk fat
(b) alkali
(iii) ...
Why exhausting is done in canning
a) To avoid the corrosion of tinplate and pin holing during storage.
b) To minimize dis...
What is NABL?
Which one of the following is not a food preservative?
FSS in packaging stands for?
Food processing is the transformation of agricultural products into?
According to FPO, the maximum limit of SO₂ allowed in squashes and cordials is:
Which of the following statement is not true with regard to tetra pack carton packages.
During processing, foods can get contaminated because of:
a. Equipments
b. Labour
c. Raw materials
Food safety depends on what