The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by Options: A . &nbspincreasing acidities of foods B . &nbspincreasing temperature of storage C . &nbspimperfection in the tinning and lacquering D . &nbspall of these

The most important kind of chemical spoilage of canned foods is the hydrog

Question

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

Options:

A . increasing acidities of foods

B . increasing temperature of storage

C . imperfection in the tinning and lacquering

D . all of these

Answer: Option D

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