Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? All of these Citromyces Aspergillus Penicillium All of these Citromyces Aspergillus Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment sugar starch soil plant equipment sugar starch soil ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these number of spores present the availability of oxygen the pH of the juice all of these number of spores present the availability of oxygen the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. pepo B. stearothermophillus both (a) and (b) B. coagulans B. pepo B. stearothermophillus both (a) and (b) 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 acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
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