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Who developed the process of canning?
Which of the following enzymes is/are used for tenderizing meat
a) Bromaline
b) Ficin
c) Trypsin
...
The method in which the cells are frozen dehydrated is called
The name of the Central Cabinet Minister of Food Processing Industry of India is
Class IV milk includes milk used to...
When consuming carbs, the body converts them into ____.
The technique first described to determine the incipient spoilage in meat was:
Match the following:
is the operating temperature of refrigerator.
Rice or bread taste sweet on prolonged chewing because of the breakdown of starch in them. The enzyme in the saliva which takes part in this reaction is
