Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus none of these yeast and moulds bacteria micro-coccus none of these yeast and moulds bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during ambient temperature refrigeration slow thawing none of these ambient temperature refrigeration slow thawing none of these 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 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 When thawed vegetables are held at refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
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 Saprophytic bacteria cause bacterial soft rot brown rot in vegetables black rot in fruits sliminess or souring in piled, wet and heating vegetables bacterial soft rot brown rot in vegetables black rot in fruits sliminess or souring in piled, wet and heating vegetables ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria ANSWER DOWNLOAD EXAMIANS APP
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