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%? Penicillium Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces All of these 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. pasteurianum C. butyricum C. sporogenes both (a) and (b) C. pasteurianum C. butyricum C. sporogenes both (a) and (b) 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 all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these number of spores present the availability of oxygen the pH of the juice all of these number of spores present the availability of oxygen the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Micrococcus species Clostridium species Saccharomyces species Bacillus species Micrococcus species Clostridium species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
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