_________is a physical or chemical method of food preservation where all microorganisms present in food are destroyed.
Which type of fermentation is used to produce yogurt?
The standard saponification value of mustard oil by FSSAI regulation is
Match the spoilage symptom in Group-1 with the causative microorganism in group-2
HACCP defines CCP as:
Element that act as an antioxidant and have synergistic effect with Vitamin E is
Which of the followings transmitted as wave,which penetrate food and are then absorbed and convert to heat.
Which of the following is an effect of Vitamin E deficiency?
During processing, foods can get contaminated because of:
a. Equipments
b. Labour
c. Raw materials
Under normal conditions, orchids can be stored up to 2 weeks at:
Relevant for Exams:
