Microbiology - Heated Canned Foods - Discussion

Discussion Forum : Heated Canned Foods - Section 1 (Q.No. 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
No answer description is available. Let's discuss.
Be the first person to comment on this question !

Post your comments here:

Your comments will be displayed after verification.