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The first laser, which stands for "light amplification by stimulated emission of radiation," was developed in 1960 by Theodore H. It works on the principle of optical amplification using stimulated emission of electromagnetic radiation.
The point at which dried products just become lumpy is known as:
Enzyme hydrolyzing bacterial cell wall is called
Sequestrants are:
Lyophilization is synonymous with:
Sodium chloride is
Aflatoxins is produced by
At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
_________number of phase are there in the growth cycle of bacteria.
Food allergy is typically ______ mediated hypersensitivity response.
Frozen storage is generally operated at a temperature of:
