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%? Citromyces Penicillium Aspergillus All of these Citromyces Penicillium Aspergillus All of these 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 both (a) and (b) Clostridium Bacillus Saccharomyces both (a) and (b) Clostridium Bacillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment starch sugar soil plant equipment starch sugar soil 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. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens C. sporogenes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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