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 Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) 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 Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Citromyces All of these Aspergillus Penicillium Citromyces All of these Aspergillus Penicillium 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 Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) Bacillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) do not undergo spoilage by microorganisms Saccharolytic anaerobe B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS