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%? Citromyces All of these Penicillium Aspergillus Citromyces All of these Penicillium Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment soil sugar starch plant equipment soil sugar starch ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the pH of the juice the availability of oxygen all of these number of spores present the pH of the juice the availability of oxygen all of these number of spores present ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. stearothermophillus both (a) and (b) B. pepo B. coagulans B. stearothermophillus both (a) and (b) B. pepo 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 all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
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