Heated Canned Foods The immediate source of the flat sour bacteria is usually the starch sugar plant equipment soil starch sugar plant equipment soil ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Bacillus species Micrococcus species Saccharomyces species Clostridium species Bacillus species Micrococcus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS