Question
Match the following
cellspacing="0" cellpadding="0"> Spoilage changes in milk causative organism Blue milk i) pseudomonas synxantha Yellow milk ii) pseudomonas syncyanea Red milk iii) pseudomonas putrifaciens Brown milk iv) serratia marcescensSolution
The correct answer is A
The limiting amino acid in green vegetables is:
Causes for food spoilage are
Acetic acid and lactic acid are used for __________________
In canning the slowest-heating point referred to as…….
Which of the following statements is/are correct?
a.      Better the medium for growth for the microorganisms, more heat resistant are t...
Which is not correct about pasteurization?
Which is not involved in dehydration system?
Which of the following is the principle electrolyte of the extracellular fluid?
Nutritional labeling is not required for:
Aflatoxins is produced by