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