Spoilage of canned foods stored at high temperatures, accompanied by gas production, 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
Q3: All of the following are produced using
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 Q9: Spoilage due to can leakage after processing Q10: Which of the following is an undesirable Q11: If the lac operon is used as Q34: Figure 28.1
A)
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