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 <4.5 >5.3 >4.5 <5.3 <4.5 >5.3 >4.5 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 temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Saccharomyces both (a) and (b) Clostridium species Bacillus species Saccharomyces both (a) and (b) Clostridium species Bacillus species 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%? Penicillium Aspergillus All of these Citromyces Penicillium Aspergillus All of these Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo 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? both (a) and (b) Bacillus Clostridium Saccharomyces both (a) and (b) Bacillus Clostridium Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
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