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 Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period None of these When thawed vegetables are held below refrigerated temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held at room temperature for any considerable period None of these When thawed vegetables are held below refrigerated temperature for any considerable period ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of fruits all of these spotting of seedpods spotting of leaves spotting of fruits all of these spotting of seedpods spotting of leaves ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is Entereobacter aerogenes E. coli P. chrysogenum None of these Entereobacter aerogenes E. coli P. chrysogenum None of these 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 ketones formation of amino acids fermentation of pectin fermentation of sugars formation of ketones formation of amino acids fermentation of pectin fermentation of sugars ANSWER DOWNLOAD EXAMIANS APP
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