Amino acids joint together by forming……bonds.

Bacteria in which growth phase are more baro-sensitive

Match the preservative (group-1) with their examples (Group-2)

The spoilage of food is primarily determined by…, … &… 

...........is the main milk protein & present in milk in ….form. 

Biological value of Egg is… 

Match the Enzyme (Group-1) with their industrial application (Group-2)

Which of the following is/are Promoters of oxidation

a)    Heat.

b)    Light.

c)    Degree of unsaturation

Common organism, which produces enterotoxin, is

Which is/are Food-grade antioxidants

a)    Propyl gallate

b)    tertiary butylhydroquinone

In intelligent food packaging which of the following is not an internal indicator.