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