Curioustab
Aptitude
General Knowledge
Verbal Reasoning
Computer Science
Interview
Aptitude
General Knowledge
Verbal Reasoning
Computer Science
Interview
Home
»
Microbiology
»
Heated Canned Foods
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
increasing acidities of foods
increasing temperature of storage
imperfection in the tinning and lacquering
all of these
Correct Answer:
all of these
← Previous Question
Next Question→
More Questions from
Heated Canned Foods
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
High acid foods with a pH above 5.3 are especially subjected to
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
Canned meat and fish exhibit spoilage by
The immediate source of the flat sour bacteria is usually the
Canned sweetened condensed milk may become thickened by
The ability of B. coagulans to grow in tomato juice depends upon the
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
Flat sour spoilage of acid foods is caused by
Discussion & Comments
No comments yet. Be the first to comment!
Name:
Comment:
Post Comment
Join Discussion
Discussion & Comments