Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods high 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 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 Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch plant equipment sugar soil starch plant equipment sugar soil ANSWER DOWNLOAD EXAMIANS APP