Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Saccharomyces Bacillus Clostridium both (a) and (b) Saccharomyces Bacillus Clostridium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS