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Forward – AG Backward – GI, RT
Pyridoxine is stable to ______.
In cryogenic freezing the liquid nitrogen temperature is:
Which of the following enzymes is/are used for tenderizing meat
a) Bromaline
b) Ficin
c) Trypsin
...
Milk fermentation to produce cheese is done initially by inoculating with:
Slime in meat spoilage occurs due to accumulation of _______cells
FIFO stands for:
Which of the following is false ?
Which is the precursor of Ethylene?
What is the operating principle behind oven drying for determining moisture content of foods?
Natural vinegar is produced from alcohol by:
