Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods any of these medium acid canned foods high acid canned foods low acid canned foods any of these medium acid canned foods high acid canned 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) Saccharomyces Bacillus Clostridium both (a) and (b) Saccharomyces Bacillus Clostridium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo 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 The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing temperature of storage imperfection in the tinning and lacquering all of these increasing acidities of foods increasing temperature of storage imperfection in the tinning and lacquering all of these increasing acidities of foods ANSWER DOWNLOAD EXAMIANS APP
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