Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus species Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar starch plant equipment soil sugar starch plant equipment soil ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Micrococcus species Clostridium species Saccharomyces species Bacillus species Micrococcus species Clostridium species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe B. coagulans none of these both (a) and (b) Saccharolytic anaerobe B. coagulans none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP