Heated Canned Foods

Q1: Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

A flat sour spoilage

B putrefaction

C both (a) and (b)

D TA spoilage

ANS:D - TA spoilage

No answer description is available.

Share :

img not found

For help Students Orientation
Mcqs Questions

One stop destination for examination, preparation, recruitment, and more. Specially designed online test to solve all your preparation worries. Go wherever you want to and practice whenever you want, using the online test platform.