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 Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is <5.3 >4.5 <4.5 >5.3 <5.3 >4.5 <4.5 >5.3 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%? Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS