Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these low acid foods high acid foods medium acid foods any of these low acid foods high acid foods medium acid foods 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 all of these increasing acidities of foods increasing temperature of storage imperfection in the tinning and lacquering all of these increasing acidities of foods increasing temperature of storage imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Saccharomyces Bacillus species both (a) and (b) Clostridium species Saccharomyces Bacillus species both (a) and (b) Clostridium species 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 >5.3 >4.5 <4.5 <5.3 >5.3 >4.5 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. pepo B. stearothermophillus both (a) and (b) B. coagulans B. pepo B. stearothermophillus both (a) and (b) 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