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TLS Online TPP Program

#Question id: 14824

On exposure to desiccation, which of the following bacteria are least likely to experience rapid water loss?

#XL - S Microbiology
  1. Isolated rods  
  2. Rods in chain
  3. Cocci in chain       
  4. Cocci in clusters
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TLS Online TPP Program

#Question id: 28122

#XL - U Food Technology

The reason for food spoilage is
TLS Online TPP Program

#Question id: 28123

#XL - U Food Technology

Retort pouches are:
TLS Online TPP Program

#Question id: 28124

#XL - U Food Technology

Canning is also sometimes called as:
TLS Online TPP Program

#Question id: 28125

#XL - U Food Technology

The degree in Fahrenheit required to reduce the thermal death time tenfold is:
TLS Online TPP Program

#Question id: 28126

#XL - U Food Technology

In soft drink flavours are stable to which temperature
TLS Online TPP Program

#Question id: 28127

#XL - U Food Technology

Recommended Brix for squash preparation is