Food Technology-Data Intensity 3 Multiple Questions and Answers.
Exercise Questions ::
Food Technology
1. | Colour changes leading to brown, grey and other in fresh and cured meat can be arise from____? |
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| A. | Biochemical changes |
| B. | Physical changes |
| C. | Microbial activity |
| D. | enzyme activity |
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Published by:Michael Daani
2. | Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________? |
| |
| A. | C11C20fatty acids |
| B. | C20C22fatty acids |
| C. | C12C20fatty acids |
| D. | C4���C16fatty acids |
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Published by:Michael Daani
Published by:Michael Daani
Published by:Michael Daani
Published by:Michael Daani
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