Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the availability of oxygen all of these the pH of the juice number of spores present the availability of oxygen all of these the pH of the juice number of spores present ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens C. butyricum 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
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to 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 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. pasteurianum C. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) 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 imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods ANSWER DOWNLOAD EXAMIANS APP
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