Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch soil sugar plant equipment starch soil sugar plant equipment 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 all of these increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods 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 both (a) and (b) C. sporogenes C. putrifaciens C. butyricum both (a) and (b) C. sporogenes C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
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 Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these B. coagulans both (a) and (b) Saccharolytic anaerobe none of these B. coagulans both (a) and (b) Saccharolytic anaerobe 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
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