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Microbiology - Heated Canned Foods - Discussion

Discussion Forum : Heated Canned Foods - Section 1 (Q.No. 17)
Heated Canned Foods
17.
High acid foods with a pH < 3.7 undergo spoilage by
Saccharolytic anaerobe
B. coagulans
both (a) and (b)
do not undergo spoilage by microorganisms
Answer: Option
Explanation:
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