Fruits and Vegetables Yeast are most likely to grow in frozen fruits during slow thawing none of these ambient temperature refrigeration slow thawing none of these ambient temperature refrigeration ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are yeast and moulds micro-coccus bacteria none of these yeast and moulds micro-coccus bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to fermentation of pectin formation of ketones fermentation of sugars formation of amino acids fermentation of pectin formation of ketones fermentation of sugars formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Stem and rots caused by species of molds involve spotting on vegetables stem ends of fruits leaves of fruits spotting on fruits spotting on vegetables stem ends of fruits leaves of fruits spotting on fruits ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. Micrococcus none of these both (a) and (b) Streptococcus Micrococcus none of these both (a) and (b) Streptococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Anthracnose is a defect which can be observed as spotting of leaves spotting of fruits spotting of seedpods all of these spotting of leaves spotting of fruits spotting of seedpods all of these ANSWER DOWNLOAD EXAMIANS APP
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