Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods high acid canned foods low acid canned foods any of these medium acid canned foods high acid canned foods low acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. butyricum C. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these high acid foods medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods ANSWER DOWNLOAD EXAMIANS APP
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