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TLS Online TPP Program

#Question id: 36003

Advantages of IQF (Individually Quick Freezing) include:

#XL - U Food Technology
  1. Formation of small ice crystals and minimal cell damage
  2. Better texture and sensory quality upon thawing
  3. High degree of clumping of food particles
  4. Fast heat transfer during freezing
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TLS Online TPP Program

#Question id: 35984

#XL - U Food Technology

Regarding pickles, which of the following statements are correct?
TLS Online TPP Program

#Question id: 35985

#XL - U Food Technology

In the production of soy sauce, which of the following are true?
TLS Online TPP Program

#Question id: 35986

#XL - U Food Technology

Which of the following compounds contribute significantly to flavor development in fermented dairy products (e.g., yoghurt, cheese)?
TLS Online TPP Program

#Question id: 35987

#XL - U Food Technology

Fermented beverages like beer and wine differ in that:
TLS Online TPP Program

#Question id: 35988

#XL - U Food Technology

Fermented sausages develop flavor and aroma due to:
TLS Online TPP Program

#Question id: 35989

#XL - U Food Technology

Which of the following are flavor-active compounds in soy sauce?