Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus yeast and moulds bacteria none of these micro-coccus yeast and moulds bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Stem and rots caused by species of molds involve leaves of fruits stem ends of fruits spotting on fruits spotting on vegetables leaves of fruits stem ends of fruits spotting on fruits spotting on vegetables ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? 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 When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Saprophytic bacteria cause sliminess or souring in piled, wet and heating vegetables bacterial soft rot black rot in fruits brown rot in vegetables sliminess or souring in piled, wet and heating vegetables bacterial soft rot black rot in fruits brown rot in vegetables 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 Yeast are most likely to grow in frozen fruits during slow thawing refrigeration none of these ambient temperature slow thawing refrigeration none of these ambient temperature ANSWER DOWNLOAD EXAMIANS APP
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