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%? Penicillium Citromyces All of these Aspergillus Penicillium Citromyces All of these Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment starch soil sugar plant equipment starch soil sugar 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 the availability of oxygen all of these number of spores present the pH of the juice the availability of oxygen all of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus 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 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 ANSWER DOWNLOAD EXAMIANS APP
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