More FSSAI-Role, Functions, Initiatives Questions
Most UHT pasteurized milk has a shelf life of ___ days:
Why are adulterants added to food products?
Water activity is an indicator of the availability of:
Pasteurization is a heat treatment that kills………microorganisms
Packaging is used for distribution of unit packs and intermediate packs is known as……
1g glucose provides how much energy.
The chemical name of Ajinomoto is:
In onion, pink color is due to:
How can food service establishments ensure proper cleaning and sanitizing of surfaces?
The enzyme which hydrolyzes starch is:
