Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of Coxiella Burnetii C. botulinum B. subtilis E. coli Coxiella Burnetii C. botulinum B. subtilis E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Maleic acid Citric acid Acetic acid Tartaric acid Maleic acid Citric acid Acetic acid Tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH alkaline pH acidic pH neutral pH any of the pH alkaline pH acidic pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- acidified potato glucose agar MacConkey agar nutrient agar violet Red Bile agar acidified potato glucose agar MacConkey agar nutrient agar violet Red Bile agar ANSWER DOWNLOAD EXAMIANS APP
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