Challenger App
Home
Exams
Questions
Quiz
Notes
Blog
Contact Us
e-Book
×
Home
Exams
▼
Questions
Quiz
Notes
Blog
Contact Us
e-Book
Home
/
Questions
/
Food Technology
/
General
No.1 PSC Learning App
★
★
★
★
★
1M+ Downloads
Get App
For tenderization of meat, the enzyme used is
A
Papain
B
Rennin
C
Lipase
D
All
Answer:
A. Papain
Related Questions:
Rigor mortis occurs in ........ phases.
Test used to check the presence of pasteurization indicator
Milk digestibility is improved by using:
Ideal temperature for fermentation of idli batter.
Saffron is obtained from which portion of the plant