Spoilage of canned foods due to inadequate processing, NOT accompanied by gas production, is
A) thermophilic anaerobic spoilage.
B) flat sour spoilage.
C) caused by acid-tolerant fungi.
D) putrefactive anaerobic spoilage.
E) spoilage by mesophilic bacteria.
Correct Answer:
Verified
Q1: All of the following are advantages of
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Q5: All of the following are industrial products
Q7: Which of the following is an undesirable
Q8: Spoilage of canned foods stored at high
Q9: Commercial sterilization of processed canned foods uses
Q10: Which of the following pairs is mismatched?
A)
Q11: Which of the following reactions is performed
Q15: Figure 28.1 Q20: Figure 28.1
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