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Start learning 50% faster. Sign in nowRisk management does not aim to eliminate all risks associated with a project because it is impossible to completely eliminate all risks. Every project involves some level of risk, and risk management aims to identify and mitigate those risks to an acceptable level.
Which of the following is used to preserve colored food products?
The Prevention of Food Adulteration Act was made in:
Scientific name of Mango is ____
Who keeps track of all inspections conducted by food safety officers and the measures they take?
ldquo;Trans-Fat Free India@75rdquo; is awareness campaign related to
Which one of the following is not the work of NABARD
Which rootstock is used for nematode resistance in brinjal?
In dairy industry the most often used bacteria to convert milk sugar to lactic acid are
Spices Board was constituted on _______ under the Spices Board Act 1986 (No. 10 of 1986)
Diacetyl is present in