Which of the following pertains to an improperly canned food product on a store shelf that bulges from microbial activity?
A) mesophilic spoilage
B) flat sour spoilage
C) thermophilic anaerobic spoilage
D) hydrogen sulfide spoilage
E) bacterial soft rot
Correct Answer:
Verified
Q32: All of the following are fuels produced
Q33: As cheese ages, it gets
A) saltier.
B) more
Q34: Figure 28.1 Q35: Microorganisms play an active role in the Q36: Aseptic packaging utilizes which of the following Q38: Canning works to preserve foods through Q39: Which of the following reactions is performed Q40: All of the following are true of Q42: High- pressure processing of foods such as Q61: Vessels used for industrial fermentation reactions are
A) exposure
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