Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar plant equipment soil starch sugar plant equipment soil 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 number of spores present the availability of oxygen all of these the pH of the juice number of spores present the availability of oxygen all of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
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 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 both (a) and (b) C. butyricum C. pasteurianum C. sporogenes both (a) and (b) C. butyricum ANSWER DOWNLOAD EXAMIANS APP
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