Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) flat sour spoilage.
B) caused by acid-tolerant fungi.
C) putrefactive anaerobic spoilage.
D) thermophilic anaerobic spoilage.
E) spoilage by mesophilic bacteria.
Correct Answer:
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Q1: Figure 28.1 Q3: Commercial sterilization differs from complete sterilization in Q5: All of the following are industrial products Q7: Which of the following is an undesirable Q9: Commercial sterilization of processed canned foods uses Q10: Which of the following pairs is mismatched? Q11: Which of the following reactions is performed Q12: All of the following are true of Q15: Figure 28.1 Q20: Figure 28.1 Unlock this Answer For Free Now! View this answer and more for free by performing one of the following actions Scan the QR code to install the App and get 2 free unlocks Unlock quizzes for free by uploading documents
A)
