Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is P. chrysogenum E. coli None of these Entereobacter aerogenes P. chrysogenum E. coli None of these Entereobacter aerogenes ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of fruits spotting of leaves all of these spotting of seedpods spotting of fruits spotting of leaves all of these spotting of seedpods ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period None of these When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids fermentation of pectin fermentation of sugars formation of ketones formation of amino acids fermentation of pectin fermentation of sugars formation of ketones ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are bacteria yeast and moulds micro-coccus none of these bacteria yeast and moulds micro-coccus none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during slow thawing none of these refrigeration ambient temperature slow thawing none of these refrigeration ambient temperature ANSWER DOWNLOAD EXAMIANS APP
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