Fruits and Vegetables The predominant micro-organisms in frozen foods are micro-coccus bacteria yeast and moulds none of these micro-coccus bacteria yeast and moulds none of these ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. Micrococcus both (a) and (b) none of these Streptococcus Micrococcus both (a) and (b) none of these Streptococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables The micro-organism which is present in both fresh and frozen juices is P. chrysogenum None of these Entereobacter aerogenes E. coli P. chrysogenum None of these Entereobacter aerogenes E. coli ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Saprophytic bacteria cause black rot in fruits bacterial soft rot brown rot in vegetables sliminess or souring in piled, wet and heating vegetables black rot in fruits bacterial soft rot brown rot in vegetables sliminess or souring in piled, wet and heating vegetables ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to fermentation of pectin fermentation of sugars formation of amino acids formation of ketones fermentation of pectin fermentation of sugars formation of amino acids formation of ketones ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in cereals vegetables all of these fruits cereals vegetables all of these fruits ANSWER DOWNLOAD EXAMIANS APP
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