Question
Whole egg is pasteurized in order to eliminate which of the following sp.
More FSSAI-Role, Functions, Initiatives Questions
- Which of the following helps to retain color of meat
- The FSSAI introduced which logo for fortified staple food products?
- A unit operation which is used for disintegration of fat globules in milk from large globules and clusters into minute globules is a) Winnowing b) ...
- The lipid with the lowest energy value for human nutrition is:
- Preservative used as anti-mold agent in bread
- The most commonly used fumigant for storage of cereals is: a. Zinc phosphide b. Aluminium phosphite c. Ethylene dibromide d. DDT
- Saponification number is the number of milligrams of KOH required to saponify 1 g fat. Which of the following statement is true about saponification number...
- The chemical released during allergic reactions is:
- The point at which dried products just become lumpy is known as:
- _____ and ______ are additives used as antioxidants to prevent oxidation in oils (Both blanks need to be correct).
Hey! Ask a query
Please enter email id
The email must be a valid email address.
Please enter Mobile Number
Please enter valid Mobile Number
Please enter your Doubt
