Correct option is B
According to food safety standards, the minimum required concentration of acetic acid in vinegar is 4% for it to be considered safe and effective.
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Question
How much should be the minimum percentage of acetic acid in commercially available vinegar?
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- 1)Intestinal calcium absorption is mainly controlled by the serum concentration of which substance?
- 2)Fine crystal formation is observed in which freezing method?
- 3)Papaya seeds are added to adulterate which of the following?
- 4)Which of the following statements is not true for microwave processing?
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Similar Questions
- 1)Intestinal calcium absorption is mainly controlled by the serum concentration of which substance?
- 2)Fine crystal formation is observed in which freezing method?
- 3)Papaya seeds are added to adulterate which of the following?
- 4)Which of the following statements is not true for microwave processing?
- 5)Which of the following preservative is commonly used to delay the spoilage in smoked and salted fish?
- 6)A dietary supplement that provides a concentrated form of bioactive compounds of food to enhance health and prevent diseases is called–
- 7)The test to determine efficacy of the pasteurization process of milk is–
- 8)Which of the following statements is not true for High Pressure Processing (HPP)?
- 9)The amount of acid in vinegar is expressed as–
- 10)The major disadvantage of liquid nitrogen freezing is–
