Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these high acid foods medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Saccharomyces Bacillus both (a) and (b) Clostridium Saccharomyces Bacillus both (a) and (b) Clostridium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these the availability of oxygen number of spores present the pH of the juice all of these the availability of oxygen number of spores present the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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