High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage

High acid foods with a pH above 5.3 are especially subjected to
A- flat sour spoilage
B- putrefaction
C- both (a) and (b)
D- TA spoilage
by

1 Answer

Answer :

both (a) and (b)
by

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