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Start learning 50% faster. Sign in nowJ + 4 = N; N + 4 = R; R + 4= V; V + 4 = Z Q -4 = M; M - 4 = I; I - 4 = E; E - 4 = A M +4 = Q; Q + 4 = U; U + 4 = Y; Y + 4 = C N -4 = J; J - 4 = F; F - 4 = B; B - 4 = X So, the next term of the series after NMQJ is RIUF.
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...