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Title: seminar topics for food technology
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Created at: Wednesday 26th of June 2013 02:28:11 PM
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Title: chemistry project on food preservatives for class 12
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Created at: Saturday 13th of January 2018 01:14:11 AM
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Title: chemistry project on food preservatives for class 12
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Created at: Tuesday 07th of November 2017 05:13:40 PM
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Title: seminar topics on food microbiology pdf
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Created at: Wednesday 27th of December 2017 03:06:41 PM
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Title: chemistry project on food preservatives for class 12
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Created at: Saturday 23rd of December 2017 06:43:26 PM
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
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1.Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
(A)Phytic acid(B)Tannins
(C )Oxalates(D)Trypsin inhibitor

2.In a standard fruit jam preparation the content of total soluble solids should not be less than :
(A)68% W/W(B)45% WAV
(C )65% W/W(D)70% W/W

3.The safe level of irradiation for foods, which presents no toxicological hazard is :
(A)5.0 kGy(B)10.0 kGv
(C )7.0 kGy(D)25.0 kGy

4.Subjecting rice to higher degree of polishing is associated with ....etc

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Title: chemistry project on food preservatives for class 12
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Created at: Thursday 31st of August 2017 07:09:07 PM
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Title: seminar topics on food chemistry with pdf files
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Created at: Tuesday 31st of May 2016 01:54:02 AM
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Title: seminar topics on foodits preservativesadditives and applications
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Created at: Friday 03rd of May 2013 10:58:53 PM
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Title: seminar topics on food chemistry with pdf files
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Created at: Friday 23rd of November 2012 03:00:02 PM
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