d.heat, salt, dipping in brine/ minimal moisture content
explanation:-several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need minimal moisture content.
13. Statement 1: Coconuts and certain citrus fruits can be easily handled and shipped. Statement 2: Post harvest loss is non-existent.
explanation:-homogenized milk has creamier structure, whiter appearance and bland flavour. this is because the fat globules that have low density, agglomerate (after homogenization)and rise to the top to give the properties as mentioned.
19. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.