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

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

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