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Start learning 50% faster. Sign in nowI. 4x2 + 25x + 36 = 0 4x2 + 9x + 16 x + 36 =0 x (4x + 9) + 4 (4x + 9) = 0 (x + 4) (4x + 9) = 0 x = - 4, -9/4 II. 2y2 + 5y + 3 = 0 2y2 + 3y + 2y + 3 = 0 y (2y + 3) + 1 (2y + 3) = 0 (y + 1) (2y + 3) = 0 y = - 1, -3/2 Hence, x<y
Pyshrophilic microorganisms can grow at about_______
Acetic acid and lactic acid are used for __________________
The technique first described to determine the incipient spoilage in meat was:
Dry storage is done at temperature of above __________and humidity below________.
The term “three-quarterful or full three-quarter” denotes fruit maturity in:
Who developed the process of canning?
Which of the following is/ are the desirable characteristics of an antioxidants?
a. Stability under processing conditions
b...
Which of the following is responsible for a musty or earthy flavor?
Food processing is the transformation of agricultural products into?
Match the following Bacterial genus with their respective groups A to D
1. Acetobacter Gluconobacter A. Butyrics
2. Lactobacillus streptoc...