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 Aspergillus Penicillium Citromyces All of these Aspergillus Penicillium Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil plant equipment sugar starch soil plant equipment sugar starch ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the pH of the juice 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 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo B. coagulans 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 imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods ANSWER DOWNLOAD EXAMIANS APP
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