Model question for 4th Food Analyst Examination- Solved answers Online
Model Questions 4th Food Analyst Examination - Paper I - Questions 51 to 75 3rd Food Analyst Examination 2016- 2017 Solved Questions Online - FSSAI 51) In Food Safety and Standards (Food Products and Food Additives) Regulation 2011, the antibacterial polypeptide which is permitted as a preservative in Cheese and cheese products is a. Nukacin b. Nisin c. Bisin d. Lysozyme 52) A method of drying in which the moisture in the food is frozen, and then sublimed to vapour under vacuum is called as a. Sun- drying b. Lyophilization c. Spray Drying d. ...