Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is E. coli None of these P. chrysogenum Entereobacter aerogenes E. coli None of these P. chrysogenum Entereobacter aerogenes ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during none of these refrigeration slow thawing ambient temperature none of these refrigeration slow thawing ambient temperature ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are yeast and moulds none of these bacteria micro-coccus yeast and moulds none of these bacteria micro-coccus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of ketones fermentation of pectin fermentation of sugars formation of amino acids formation of ketones fermentation of pectin fermentation of sugars formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Stem and rots caused by species of molds involve stem ends of fruits spotting on vegetables leaves of fruits spotting on fruits stem ends of fruits spotting on vegetables leaves of fruits spotting on fruits 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 below refrigerated temperature for any considerable period None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held at refrigerated 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 room temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS