Microbiology - Heated Canned Foods - Discussion

Discussion Forum : Heated Canned Foods - Section 1 (Q.No. 15)
Canned poultry is more often spoiled by
putrefactive than by Saccharolytic Clostridia
Saccharolytic Clostridia than by putrefactive
Saccharomyces species
Micrococcus species
Answer: Option
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