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The correct answer is D
Name the monosaccharide that does not occur naturally in foods/beverages:
Ropiness in bread is caused by
Preservative used as anti-mold agent in bread
Sodium chloride is
In canning the slowest-heating point referred to as…….
The removal of moisture from the food material for preservation of food is called as________
_________is a physical or chemical method of food preservation where all microorganisms present in food are destroyed.
Consumption of mustard oil adulterated with argemone oil can lead to a disease named:
Guava fruit is botanically known as:
Which of the following statements is/are correct?
a. Molds are fairly resistant to dry heat
b. Cocci usually are ...
