The most important kind of chemical spoilage of canned foods is the hy – McqOptions

MCQOPTIONS

1.	The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
A.	increasing acidities of foods
B.	increasing temperature of storage
C.	imperfection in the tinning and lacquering
D.	all of these
Answer» E.

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