Microbiology - Heated Canned Foods
Exercise : Heated Canned Foods - Section 1
- Heated Canned Foods - Section 1
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
Canned poultry is more often spoiled by