Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? both (a) and (b) Bacillus Clostridium Saccharomyces both (a) and (b) Bacillus Clostridium Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
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