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Start learning 50% faster. Sign in nowSection 11. Third party information: (1) Where a Central Public Information Officer or a State Public Information Officer, as the case may be, intends to disclose any information or record, or part thereof on a request made under this Act, which relates to or has been supplied by a third party and has been treated as confidential by that third party, the Central Public Information Officer or State Public Information Officer, as the case may be, shall, within five days from the receipt of the request, give a written notice to such third party of the request and of the fact that the Central Public Information Officer or State Public Information Officer, as the case may be, intends to disclose the information or record, or part thereof, and invite the third party to make a submission in writing or orally, regarding whether the information should be disclosed, and such submission of the third party shall be kept in view while taking a decision about disclosure of information: Provided that except in the case of trade or commercial secrets protected by law, disclosure may be allowed if the public interest in disclosure outweighs in importance any possible harm or injury to the interests of such third party.
Which method used to preserves food by slowing down the growth and reproduction of microorganisms.
________ is not present naturally in food but is formed during the fermentation of sugar by bacteria
_____________is a method of drying in which the moisture in the food is frozen.
__________refers to complete destruction of microorganism.
Fermentation of glycerol in wine results in_____
The water activity is measured on a scale of range
In pre-cooling, water is mostly removed by:
For food application, only two frequencies are allocated for microwave heating……..&……..MHz.
In onion, pink color is due to:
Sorbic acid is mostly used as preservatives in which of the following food product?
a. Meat
b. Milk