Preservation of Foods
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Which of the following microorganism survive at -9 to -17 degree C?
Jellies and jams are rarely affected by bacterial action.
Phosphatase enzyme present in milk is destroyed in which of the following processes?
Which of the following method is used for treatment of water used for the depuration of shellfish?
Which of the following microorganism is eliminated in canned foods?
There are 10 questions to complete.