Microbiology of Foods Aerobic Colony Count (ACC), is also known as All of these Total viable count (TVC) Aerobic plate count (APC) Standard plate count (SPC) All of these Total viable count (TVC) Aerobic plate count (APC) Standard plate count (SPC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use MacConkey broth eosine Methylene blue agar all of these violet Red Bile agar MacConkey broth eosine Methylene blue agar all of these violet Red Bile agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of E. coli C. botulinum B. subtilis Coxiella Burnetii E. coli C. botulinum B. subtilis Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at acidic pH alkaline pH neutral pH any of the pH acidic pH alkaline pH neutral pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as All of these an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation All of these an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation ANSWER DOWNLOAD EXAMIANS APP
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