Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these high acid foods medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Citromyces Aspergillus All of these Penicillium Citromyces Aspergillus All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
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