Food Preservati...

In preserved fruits

Bacteria present in food material becomes inactive

While preparing sauce, chatni and jams, there should not be heating in iron made containers because

The solution of calcium chloride is used in the preservation of vegetables to make them stiff. What should be the concentration of the solution

Preservative is necessary

Botulism caused by Clostridium botulinum attects the

Which is more suitable in jelly preparation

Botulism is a

In fruit preservation which substance is used as preservative

If in a little quantity of fruit juice, two spoons of spirit is added, then a white material in the form of clot is seen at the bottom of the container. This shows the presence of