Spoilage due to can leakage after processing is
A) Thermophilic anaerobic spoilage.
B) Flat sour spoilage.
C) Spoilage by mesophilic bacteria.
D) Caused by acid- tolerant fungi.
E) Putrefactive anaerobic spoilage.
Correct Answer:
Verified
Q4: Canning preserves food by
A) Aseptic packaging.
B) Radiation.
C)
Q5: Figure 28.1 Q6: Assume that you bought a semisoft cheese Q7: When compared to a flask culture, a Q8: Cellulase attached to a membrane filter will Q10: Which of the following is an undesirable Q11: If the lac operon is used as Q12: Which reaction leads to all the others? Q13: Which reaction makes wine less acidic? Q14: All of the following are produced using
A)
A)
A) Sucrose
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