The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by-A-increasing acidities of foodsB-increasing temperature of storageC-imperfection in the tinning and lacqueringD-all of these-D-all of these

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D all of these No answer description is available.

Heated Canned Foods - Medical Science

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

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Heated Canned Foods - Medical Science

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

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For help Students Orientation Mcqs Questions

For help Students Orientation
Mcqs Questions