Food_Feeds (Food Technology & Allied science)
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Rigor Mortis is especially important in the preservation of fish to retard
Ozone is an active oxidize agent that may cause tallow flavour to
Sea foods have a much higher content of
The chief muscle pigment in meat protein is called
The substance added to meat as mild preservative & flavour enhancer is
The major protein of muscles fibre in meat is
When an animal is feed fat percentage between the muscle fibre bundles is called
Two carbohydrate are found in meat are ___ & ___
Removal of pin feather from carcass is known as
Minimum weight of extra large A grade Egg is
Buffalo meat contains white fat as
NRC on meat and meat products is located at
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