Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these high acid foods low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods 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? C. butyricum C. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens C. sporogenes 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 all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) Saccharolytic anaerobe none of these B. coagulans both (a) and (b) Saccharolytic anaerobe none of these B. coagulans 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 Penicillium All of these Citromyces Aspergillus Penicillium All of these Citromyces ANSWER DOWNLOAD EXAMIANS APP
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