Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus none of these bacteria yeast and moulds micro-coccus none of these bacteria yeast and moulds 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. both (a) and (b) none of these Micrococcus Streptococcus both (a) and (b) none of these Micrococcus Streptococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during none of these ambient temperature slow thawing refrigeration none of these ambient temperature slow thawing refrigeration 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 Stem and rots caused by species of molds involve spotting on vegetables spotting on fruits leaves of fruits stem ends of fruits spotting on vegetables spotting on fruits leaves of fruits stem ends of fruits ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Black mold rot is caused by Trichoderma A. niger A.flavus Trichothecium roseum Trichoderma A. niger A.flavus Trichothecium roseum ANSWER DOWNLOAD EXAMIANS APP
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