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The correct answer is A
Nitrates maintain the red color of preserved meats and:
Which chemical is used to inhibit mold growth in bread?
The enzyme which hydrolyzes starch is:
In high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of
In vacuum packed meat growth of slime occurs due to overgrowth of ________and greening caused by microbial production of ________
Which of the following factors not promote oxidation in Oil & Fat
During controlled atmospheric storage, composition of which gases is controlled?
Presence of ……..microorganism indicates improper processing of canned foods.
The hydrolysis of fats and oils produces
Which of the following is a chemical used in aseptic packaging?
a) Chlorine peroxide
b) Peracetic Acid
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