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The principal microorganism for yogurt is ______________________
Arrange the following according to their rate of initial growth
Vitamin ................and .......................are water-soluble.
Invisible fat is present in ______.
Canned food poisoning is commonly linked to which of the following microbes?
Whole egg is pasteurized in order to eliminate which of the following sp.
Sequestrates are?
Why exhausting is done in canning
a) To avoid the corrosion of tinplate and pin holing during storage.
b) To minimize dis...
The flour improver used for improving dough quality is
The disease caused by consumption of Kesari dal is ______.
