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sustainable – able to be maintained or kept going ,as an action or progress. E .g. sustainable economic growth
How many countries are members of FAO, WHO, and CODEX?
For zero order reaction, the rate with time is
The lipid with the lowest energy value for human nutrition is:
Cauliflower curds can be stored for a month at:
The acid present in lemons is:
Thermal death time is
The FSSAI introduced which logo for fortified staple food products?
C.botulinum is a highly ______, rod shaped, spore forming anaerobic pathogen.
The "danger zone" in food preparation refers to temperatures between:
Diseases caused by consumption of certain proteins from Leguminosae and Euphorbiaceae families causing clumping of red blood cells are:
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