Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar soil starch plant equipment sugar soil starch plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these medium acid foods low acid foods high acid foods any of these medium acid foods low acid foods high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Micrococcus species Saccharomyces species Clostridium species Bacillus species Micrococcus species Saccharomyces species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
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