Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species both (a) and (b) Clostridium species Saccharomyces Bacillus species both (a) and (b) Clostridium species Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species 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. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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%? Aspergillus Penicillium All of these Citromyces Aspergillus Penicillium All of these Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo both (a) and (b) B. stearothermophillus B. coagulans B. pepo both (a) and (b) B. stearothermophillus 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 acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS