Codex alimentarius is
Astandards in respect of food hygiene
BInternational standard set by FAO and WHO
Cboth A and B
Dnone of above
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The thin surface layer of proteinaceous material acts as protective layer in egg is
HACCP is:
Milk product obtained by coagulating milk with organic acids such as citric acid, lactic acid etc at higher temperature followed by subsequent drainage of whey.
EDTA stands for
decomposition of carbohydrates by microorganism or enzyme