Heated Canned Foods

Q1: Canned poultry is more often spoiled by

A putrefactive than by Saccharolytic Clostridia

B Saccharolytic Clostridia than by putrefactive

C Saccharomyces species

D Micrococcus species

ANS:A - putrefactive than by Saccharolytic Clostridia

No answer description is available. 



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