Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) 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 Citromyces Aspergillus All of these Penicillium Citromyces Aspergillus All of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods high acid foods any of these low acid foods medium acid foods high acid foods any of these ANSWER DOWNLOAD EXAMIANS APP
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