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Home Q & A Board Biology-Related Homework Help Cell Biology
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suo90821 suo90821
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8 years ago
Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
A) thermophilic anaerobic spoilage.
B) caused by acid-tolerant fungi.
C) putrefactive anaerobic spoilage.
D) spoilage by mesophilic bacteria.
E) flat sour spoilage.
Textbook 
Microbiology: An Introduction

Microbiology: An Introduction


Edition: 11th
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Microbiology: An Introduction
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TheItorTheItor
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8 years ago
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suo90821 Author
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7 years ago
I was doubtful anyone would answer when I posted my question here, glad I did!

Cheers Slight Smile
Microbiology: An Introduction
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#3
7 years ago
Good to hear!
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