FSO Questions and Answers | Food Safety Officer (Set 1)
1. The hypertonic solution used in osmotic dehydration of fruits and vegetables consists of A) NaOH B) Baking Powder C…
1. The hypertonic solution used in osmotic dehydration of fruits and vegetables consists of A) NaOH B) Baking Powder C…
26. Which coagulant gives higher moisture content in channa ? A) Calcium lactate B) Citric acid C) lactic acid d) Ac…
51. In canning or retorting, the time required to destroy a given number of organisms at a specic temperature is known a…
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