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%? All of these Penicillium Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil plant equipment starch sugar soil plant equipment starch sugar ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Saccharomyces Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans 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 temperature of storage 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 ANSWER DOWNLOAD EXAMIANS APP
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