Fruits and Vegetables The predominant micro-organisms in frozen foods are none of these bacteria micro-coccus yeast and moulds none of these bacteria micro-coccus yeast and moulds ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during none of these refrigeration slow thawing ambient temperature none of these refrigeration slow thawing ambient temperature ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of fruits spotting of seedpods all of these spotting of leaves spotting of fruits spotting of seedpods all of these spotting of leaves ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Saprophytic bacteria cause brown rot in vegetables black rot in fruits bacterial soft rot sliminess or souring in piled, wet and heating vegetables brown rot in vegetables black rot in fruits bacterial soft rot 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 Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species None of these favor the growth of Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species None of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is None of these E. coli P. chrysogenum Entereobacter aerogenes None of these E. coli P. chrysogenum Entereobacter aerogenes ANSWER DOWNLOAD EXAMIANS APP
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