Across
- 2. DRYING AT LOWER TEMPERATURE
- 4. 90%REDUCTION OF MICROORGANISMS
- 6. HIGH TEMPERATURE TREATMENT FOR MILK
- 10. PERISHABLE FOODS STORED FOR LIMITED PERIOD
- 11. MONITORING SYSTEM FOR QUALITY ASSURANCE
- 12. GROW WELL IN HIGH SUGAR CONCENTRATION
- 14. TOXIN PRODUCED BY FUNGI
- 15. DISEASE CAUSED BY CLOSTRIDIUM BOTULINUM
- 18. FREEZING IN LESS TIME PERIOD
- 19. KIND OF IONIZING RADIATION
- 20. THE MATERIAL LOWERS WATER ACTIVITY IN PICKLE
Down
- 1. BIOCHEMICAL OXYGEN DEMAND IS ABBREVIATED AS
- 3. UNIT OF RADIATION IN PRESERVATION
- 5. WATER ACTIVITY OF PURE WATER
- 7. WINE WITH LOW CONTENT OF SUGAR
- 8. LACTIC ACID BACTERIA
- 9. BREAD MOLD
- 13. SOUTHINDIAN FERMENTED FOOD
- 16. FERMENTATION OF CABBAGE RESULTS IN
- 17. ACETICACID BACTERIA HELPS IN FERMENTATION