Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. none of these Micrococcus both (a) and (b) Streptococcus none of these Micrococcus both (a) and (b) Streptococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during ambient temperature refrigeration slow thawing none of these ambient temperature refrigeration slow thawing none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of ketones fermentation of pectin fermentation of sugars formation of amino acids formation of ketones fermentation of pectin fermentation of sugars formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are yeast and moulds micro-coccus bacteria none of these yeast and moulds micro-coccus bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in cereals all of these vegetables fruits cereals all of these vegetables fruits ANSWER DOWNLOAD EXAMIANS APP
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