Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) spoilage by mesophilic bacteria.
B) thermophilic anaerobic spoilage.
C) caused by acid-tolerant fungi.
D) putrefactive anaerobic spoilage.
E) flat sour spoilage.
Correct Answer:
Verified
Q3: All of the following are advantages of
Q4: Commercial sterilization differs from complete sterilization in
Q5: Spoilage of canned foods due to inadequate
Q6: Which of the following pairs is mismatched?
A)
Q8: Figure 28.1 Q9: Microbial products can be improved by all Q11: Which of the following reactions is Q12: Commercial sterilization of processed canned foods Q13: Which of the following microorganisms is usually Q34: Figure 28.1
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