Fruits and Vegetables The predominant micro-organisms in frozen foods are bacteria none of these yeast and moulds micro-coccus bacteria none of these yeast and moulds micro-coccus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Stem and rots caused by species of molds involve stem ends of fruits spotting on fruits spotting on vegetables leaves of fruits stem ends of fruits spotting on fruits spotting on vegetables leaves of fruits ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during slow thawing refrigeration ambient temperature none of these slow thawing refrigeration ambient temperature none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. none of these Streptococcus Micrococcus both (a) and (b) none of these Streptococcus Micrococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species None of these favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species None of these favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to formation of amino acids fermentation of sugars fermentation of pectin formation of ketones formation of amino acids fermentation of sugars fermentation of pectin formation of ketones ANSWER DOWNLOAD EXAMIANS APP
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