Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. stearothermophillus B. coagulans B. pepo both (a) and (b) B. stearothermophillus B. coagulans B. pepo ANSWER DOWNLOAD EXAMIANS APP
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 ability of B. coagulans to grow in tomato juice depends upon the number of spores present all of these the pH of the juice the availability of oxygen number of spores present all of these the pH of the juice the availability of oxygen ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Saccharomyces Bacillus species Clostridium species both (a) and (b) Saccharomyces Bacillus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
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