Thermophilic flat sour spoilage is due to _____
(a) Storing conditions
(b) Temperature
(c) Equipment or ingredients
(d) All of the mentioned
I had been asked this question in my homework.
My question is from Principles of Food Preservation by Canning-2 topic in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering