Microbiology - Heated Canned Foods - Discussion

Discussion :: Heated Canned Foods - Section 1 (Q.No.5)


The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

[A]. increasing acidities of foods
[B]. increasing temperature of storage
[C]. imperfection in the tinning and lacquering
[D]. all of these

Answer: Option D


No answer description available for this question.

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