Heated Canned Foods Canned sweetened condensed milk may become thickened by Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species 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 the pH of the juice all of these the availability of oxygen number of spores present the pH of the juice all of these the availability of oxygen ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage 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. sporogenes both (a) and (b) C. butyricum C. pasteurianum C. sporogenes both (a) and (b) C. butyricum C. pasteurianum 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) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Clostridium species Saccharomyces Bacillus species both (a) and (b) Clostridium species Saccharomyces Bacillus species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS