pH of freshly laid egg white is ------?
A4.0
B6.5
C8,0
D10,0
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
help in maintaing/ controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability
Which of the following statement is correct in case fish
TQM stand for
____ is the most common polysaccharide added to food products.
Minimum expansion of water occurs in