Fruits and Vegetables Bacterial soft rot is caused due to formation of ketones fermentation of sugars fermentation of pectin formation of amino acids formation of ketones fermentation of sugars fermentation of pectin formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in cereals fruits all of these vegetables cereals fruits all of these vegetables 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. Streptococcus both (a) and (b) none of these Micrococcus Streptococcus both (a) and (b) none of these Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Concentrate of fruits and vegetable juices favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria favor the growth of A. niger and A. flavus species None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of Saprophytic bacteria ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus none of these bacteria yeast and moulds micro-coccus none of these bacteria yeast and moulds ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Yeast are most likely to grow in frozen fruits during ambient temperature slow thawing refrigeration none of these ambient temperature slow thawing refrigeration none of these ANSWER DOWNLOAD EXAMIANS APP
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