Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?

Related Mcqs:

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?

A. Metals B. Light C. High temperature D. All the above...

Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?

A. Water B. Carbohydrates C. Protein D. non of these...

Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?

A. Food adulterants B. Food additives C. Food contaminations D. All the above...

Which one of the following is water soluble vitamin ___________________?

A. Vitamin B B. Vitamin E C. Vitamin K D. None of the above...

The storage life of cucumber at 50ºF with of 95% is _____________________?

A. 6-10 days B. 10-12 days C. 10-14 days D. 12-16 days...