List of top Food Technology Questions asked in Telangana State Post Graduate Engineering Common Entrance Test

Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is
For preparation of wines, commonly used fermenting organism is
Which of the following is done as premilling treatment to improve the quality of rice
The parameters of plant and animal tissues that are inherent part of tissues are referred to as
Cell arrangement of microorganisms fall in
The logarithmic order of death for bacterial population is described by
The bacteria that grows in both aerobic and anaerobic conditions is termed as
The minimum and maximum temperatures required for the shigella species to grow is
A yellow discoloration of vacuum packaged luncheon style meat is caused by