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.