A. Removal of fatty and albuminous substance from it B. Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics C. Inhibiting the growth of micro-organisms without killing them D. None of these...
A. Pasteurisation of milk involves moderate heating followed by cooling B. Bakeries and breweries make use of yeasts C. Enzyme is a complex nitrogenous compound D. Oils and fats are alkaloids...
A. Cause cholesterol build up and blood clotting B. Are prone to rancid oxidation C. Always contain some amount of nickel (as their complete removal is very difficult) D. Have affinity to retain harmful sulphur compounds...
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