Microbiology of Foods The different ACC's between food categories reflect the All of these potential for microbial growth during storage potential shelf life expected level of contamination of the raw material All of these potential for microbial growth during storage potential shelf life expected level of contamination of the raw material ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show none of these protease activity catalase activity coagulase activity none of these protease activity catalase activity coagulase activity ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of C. botulinum Coxiella Burnetii E. coli B. subtilis C. botulinum Coxiella Burnetii E. coli B. subtilis ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Aerobic Colony Count (ACC), is also known as All of these Total viable count (TVC) Standard plate count (SPC) Aerobic plate count (APC) All of these Total viable count (TVC) Standard plate count (SPC) Aerobic plate count (APC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at neutral pH any of the pH alkaline pH acidic pH neutral pH any of the pH alkaline pH acidic pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? pH Moisture Oxidation-Reduction Potential All of these pH Moisture Oxidation-Reduction Potential All of these ANSWER DOWNLOAD EXAMIANS APP
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