Question is ⇒ The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by, Options are ⇒ (A) increasing acidities of foods, (B) increasing temperature of storage, (C) imperfection in the tinning and lacquering, (D) all of these, (E) , Leave your comments or Download question paper.

Question is ⇒ The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by, Options are ⇒ (A) increasing acidities of foods, (B) increasing temperature of storage, (C) imperfection in the tinning and lacquering, (D) all of these, (E) , Leave your comments or Download question paper. Previous question Next question


Q1.	The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
A.	increasing acidities of foods [Wrong Answer]
B.	increasing temperature of storage [Wrong Answer]
C.	imperfection in the tinning and lacquering [Wrong Answer]
D.	all of these [Correct Answer]
View Answer 1 -2 Explanation:- Answer : D Discuss it below : !! OOPS Login [Click here] is required to post your answer/result Help other students, write article, leave your comments

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