Glycolipids and glycoproteins are especially abundant in the

TLS Online TPP Program

#Question id: 35945

#XL - U Food Technology

Which of the following factors contribute to food spoilage?

TLS Online TPP Program

#Question id: 35946

#XL - U Food Technology

Which microorganisms are commonly involved in the spoilage of protein-rich foods?

TLS Online TPP Program

#Question id: 35947

#XL - U Food Technology

Which of the following are common signs of food spoilage?

TLS Online TPP Program

#Question id: 35948

#XL - U Food Technology

Which methods are effective in controlling microbial spoilage in foods?

TLS Online TPP Program

#Question id: 35949

#XL - U Food Technology

Which of the following enzymes are involved in the enzymatic spoilage of fruits and vegetables?

TLS Online TPP Program

#Question id: 35950

#XL - U Food Technology

Which of the following factors increase the shelf-life of perishable foods?