Multiple Choice Question
Blanching in vegetable processing is done to:सब्जी प्रसंस्करण में 'ब्लांचिंग' (Blanching) क्यों की जाती है?
Explanation:
Blanching inactivates spoilage enzymes before freezing or canning.
ब्लांचिंग एंजाइमों को निष्क्रिय कर देती है।
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This question belongs to the set "UKSSSC Pashudhan Prasar Adhikari Mock Test 1: Part 2 (Agriculture / कृषि विज्ञान)". Click below to read detailed notes and attempt the full quiz.
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