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The correct answer is B
Yellow-colored vegetables are a rich source of:
HACCP defines CCP as:
Jam, jellies, and preserves can be preserved by adding sugar at a concentration of:
Which of the following is a chemical used in aseptic packaging?
a) Chlorine peroxide
b) Lithium oxide
c) Hydrogen Peroxide
d...
Shrinkage is associated with
Spoilage of egg is caused by --------------— than by--------------
Which of these is a leavening agent?
Food processing is the transformation of agricultural products into?
Concentration of SO₂ in concentrated juice is:
Mold inhibitor used in bread is:
