Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- nutrient agar violet Red Bile agar MacConkey agar acidified potato glucose agar nutrient agar violet Red Bile agar MacConkey agar acidified potato glucose agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Maleic acid Acetic acid Citric acid Tartaric acid Maleic acid Acetic acid Citric acid Tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers cold temperatures and increased amounts of salt warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure cold temperatures and increased amounts of salt warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? All of these pH Oxidation-Reduction Potential Moisture All of these pH Oxidation-Reduction Potential Moisture ANSWER DOWNLOAD EXAMIANS APP
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