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