Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the any of these high acid canned foods low acid canned foods medium acid canned foods any of these high acid canned foods low acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
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