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

The most important kind of chemical spoilage of canned foods is the hydrogen swe

Question

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

Options:

A . all of these

B . increasing temperature of storage

C . increasing acidities of foods

D . imperfection in the tinning and lacquering

Answer: Option A

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