Fruits and Vegetables Stem and rots caused by species of molds involve stem ends of fruits spotting on fruits leaves of fruits spotting on vegetables stem ends of fruits spotting on fruits leaves of fruits spotting on vegetables ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are bacteria yeast and moulds micro-coccus none of these bacteria yeast and moulds micro-coccus none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids fermentation of sugars formation of ketones fermentation of pectin formation of amino acids fermentation of sugars formation of ketones fermentation of pectin ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. Micrococcus both (a) and (b) Streptococcus none of these Micrococcus both (a) and (b) Streptococcus none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is E. coli None of these Entereobacter aerogenes P. chrysogenum E. coli None of these Entereobacter aerogenes P. chrysogenum ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? None of these When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period None of these When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
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