Fruits and Vegetables Yeast are most likely to grow in frozen fruits during slow thawing none of these refrigeration ambient temperature slow thawing none of these refrigeration ambient temperature ANSWER DOWNLOAD EXAMIANS APP
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 Concentrate of fruits and vegetable juices None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria None of these favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria 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. none of these both (a) and (b) Micrococcus Streptococcus none of these both (a) and (b) Micrococcus Streptococcus ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Bacterial soft rot is caused due to fermentation of sugars fermentation of pectin formation of ketones formation of amino acids fermentation of sugars fermentation of pectin formation of ketones formation of amino acids ANSWER DOWNLOAD EXAMIANS APP
Fruits and Vegetables Watery soft rot is found mostly in all of these vegetables fruits cereals all of these vegetables fruits cereals ANSWER DOWNLOAD EXAMIANS APP
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