Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Tartaric acid Acetic acid Maleic acid Citric acid Tartaric acid Acetic acid Maleic acid Citric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of E. coli C. botulinum B. subtilis Coxiella Burnetii E. coli C. botulinum B. subtilis Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- acidified potato glucose agar nutrient agar violet Red Bile agar MacConkey agar acidified potato glucose agar nutrient agar violet Red Bile agar MacConkey agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor All of these a processing factor an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor All of these a processing factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the All of these potential for microbial growth during storage potential shelf life expected level of contamination of the raw material All of these potential for microbial growth during storage potential shelf life expected level of contamination of the raw material ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Aerobic Colony Count (ACC), is also known as Total viable count (TVC) Standard plate count (SPC) All of these Aerobic plate count (APC) Total viable count (TVC) Standard plate count (SPC) All of these Aerobic plate count (APC) ANSWER DOWNLOAD EXAMIANS APP
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