Food Processing & Preservation, Quiz – 11


Welcome to your FP 11

Q. _____________ defined as the time it takes a product to an unacceptable level
Q. The actual length of the shelf life of any given products is depends on
Q. Simmering is done at temperature of _________________ C
Q. In HTST method of milk pasteurisation milk is heated at ___________
Q. In canning of acid foods processing is done their internal temperature reaches ________ C

Food Processing & Preservation quiz, Visit page no 2 for explanation.

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