What was the percentage decline in private sector

Pectinolytic enzymes are produced by:

(i) Virus (a) E.coli

(ii) protozoan (b) hepatitis A

(iii) bacteria (C ) plasmodium

(iv) fungi (d) Ringworm

National Institute of Food Technology Entrepreneurship and Management (NIFTEM) is the brainchild of 

Germination affects the nutritive value of legumes by:

canning temperature for low acid food is________ 

The technique first described to determine the incipient spoilage in meat was:

The principal microorganism for yogurt is ______________________

Intentional addition and substitution of substances which adversely affect the purity and quality of food is known as………

Cryodesiccation is also known as

Pili are tubular shafts in________ bacteria that serve as a means of_______