Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in any of these medium acid foods high acid foods low acid foods any of these medium acid foods high acid foods low acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the all of these number of spores present 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 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. butyricum C. sporogenes C. putrifaciens both (a) and (b) C. butyricum C. sporogenes C. putrifaciens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) 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 Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar starch plant equipment soil sugar starch plant equipment soil ANSWER DOWNLOAD EXAMIANS APP
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