According to the "Annual Groundwater Quality Report

Which of the following is a thermal property in foods?

Pathogenic bacteria cannot grow below a water activity of……..

During malting, barley and other grains are broken down by:

C.botulinum is a highly ______, rod shaped, spore forming anaerobic pathogen.

Fortified rice in India is fortified with

Match the spoilage symptom in Group-1 with the causative microorganism in group-2

For food application, only two frequencies are allocated for microwave heating……..&……..MHz.

secondary metabolite are produced during --------- of bacterial growth

Nature of fat soluble vitamins are:

_____ and ______ are additives used as antioxidants to prevent oxidation in oils (Both blanks need to be correct).