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Change in lipids leading to undesirable flavor/odor is called:
Presence of ……..microorganism indicates improper processing of canned foods.
The “Repeating Unit” of glycogen is:
Bixin is a ……pigment derived from the seed coat of Bixa orelana.
Food allergy is typically ______ mediated hypersensitivity response.
In onion, pink color is due to:
Which one of the following is used as catalyst in hydrogenation of oil?
______ is the general name for a class of bacteria that causes mastitis in dairy cattle:
Which of the following is a Class II product?
For which of the following reasons are ‘Baby foods’ packed in glass containers?
Options:
1. Product visibility
2. Reclo...