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20%,30%, and 10% successive discount of the first two- 20+30-(30×20)/100 50-6=44% so now 44% and 10% 44+10 -(44×10)/100 54-4.4= 49.6%
The point at which dried products just become lumpy is known as:
Enzyme hydrolyzing bacterial cell wall is called
Sequestrants are:
Lyophilization is synonymous with:
Sodium chloride is
Aflatoxins is produced by
At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
_________number of phase are there in the growth cycle of bacteria.
Food allergy is typically ______ mediated hypersensitivity response.
Frozen storage is generally operated at a temperature of:
