A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4——–C16fatty acids
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
A. Metals
B. Light
C. High temperature
D. All the above
A. Pectin
B. Lig in
C. Protopectin
D. Gums
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi