Food_Feeds (Food Technology & Allied science)
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Let's Learn Together Food Technology and Allied Courses Post Food News, articles, updates etc Exam Quiz - CFTRI/ICAR-JRF/FSO/CFSO/GATE Instagram - https://instagram.com/foodtechnologist_corner?igshid=YmMyMTA2M2Y=
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Part 2 of Centrifugation
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Colour Measurements in Food Industry
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All about CENTRIFUGATION
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Gate Short Notes on Microscope Notes 👇
Part 1
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______________ is flesh or edible part of animal. (ICAR/CFTRI/GATE/FSO)
Meat is an excellent source of ____________ (ICAR/CFTRI/GATE/FSO)
Castrated male bovine is called as _____________(ICAR/CFTRI/GATE/FSO)
Rendering is the process of extraction of _________________ (ICAR/CFTRI/GATE/FSO)
The chief pigment responsible for the pink to red colour of meat muscle is _____________ (ICAR/CFTRI/GATE/FSO)
The major inner component of muscle fiber is _______________(ICAR/CFTRI/GATE/FSO)
Veal is obtain from ____________(ICAR/CFTRI/GATE/FSO)
Myglobin is a _____________ (ICAR/CFTRI/GATE/FSO)
___________is essential ingredient for flavour modification. (ICAR/CFTRI/GATE/FSO)
____________is product in which liquid phase has a gelling properties. (ICAR/CFTRI/GATE/FSO)
Cocoa bean is essential ingredient of ____________(ICAR/CFTRI/GATE/FSO
The outermost covering of rice which is brownish in colour is called as ___________(ICAR/CFTRI/GATE/FSO)
