Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? both (a) and (b) C. putrifaciens C. sporogenes C. butyricum both (a) and (b) C. putrifaciens C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium Saccharomyces Bacillus both (a) and (b) Clostridium Saccharomyces Bacillus both (a) and (b) 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) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
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 All of these Citromyces Aspergillus Penicillium All of these Citromyces Aspergillus ANSWER DOWNLOAD EXAMIANS APP
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