Fruits and Vegetables Bacterial soft rot is caused due to fermentation of pectin formation of amino acids fermentation of sugars formation of ketones fermentation of pectin formation of amino acids fermentation of sugars formation of ketones ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are none of these yeast and moulds micro-coccus bacteria none of these yeast and moulds micro-coccus bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is P. chrysogenum Entereobacter aerogenes E. coli None of these P. chrysogenum Entereobacter aerogenes E. coli None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species None of these favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species None of these favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in vegetables all of these cereals fruits vegetables all of these cereals fruits ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during ambient temperature none of these slow thawing refrigeration ambient temperature none of these slow thawing refrigeration ANSWER DOWNLOAD EXAMIANS APP
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