Sauce preparation
sauces are generally thinner and contain more total solids than ketchups. Tomato, apple, papaya, walnut, soybean etc. are used for making sauces. The FPO specifications of sauces are TSS – …
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Pickle preparation
The preservation of food in common salt (or) in vinegar is known as pickling. It is one of the most ancient methods of preserving fruits and vegetables. Pickles are good …
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Chutney preparation
A good quality chutney should be palatable and appetizing. Mango chutney is an important food product exported from India to many countries. Apple and apricot chutneys are also very popular in the …
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marmalade preparation
Marmalade is a jelly with pieces of fruit suspended in it. Citrus peel and juice are frequently the basis of marmalade. This is a fruit jelly in which slices of the …
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WEED BIOLOGY AND ECOLOGY
WEED BIOLOGY Weed biology is the study of the establishment, growth, reproduction, and life cycles of weed species and weed societies/vegetation. Weed biology is an integrated science with the aim …
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