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What percentage of fat is present in standardized milk?
Match the Commodity in Group-1 with present Anti-nutritional factor in Group-2
Food intoxication can be caused by
This is produced by yeast fermentation of carbohydrates under anaerobic conditions:
Which of the following enzymes is/are used for tenderizing meat
a) Bromaline
b) Ficin
c) Trypsin
...
Which of the following is a Balanced chemical equation:
Threshold level of ethylene in fruit and vegetable:
______ is the general name for a class of bacteria that causes mastitis in dairy cattle:
Propionic acid and its salts are used in ______ making.
NABL follows the guideline of