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problem 1:

Provide any four foodborne bacteria.

problem 2:

Discuss the role of the pH in food contamination.

problem 3:

prepare down the name of microorganisms which can be found in fruits.

problem 5:

How does freezing raise shelf life of sea foods?

problem 6:

Provide the application of the protease in food industry.

problem 7:

Discuss about the blanching.

problem 8:

Provide any enzyme catalyzed reaction.

problem 9:

Illustrate out the term pectinolytic enzymes.

problem 10:

Which are genetically modified food substances?

problem 11:

Illustrate out any two genetically modified plants.

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  • Category:- Biology
  • Reference No.:- M913196

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