Fish and Sea Foods A musty or muddy odor of the fish is attributed to the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) bacteria fungi molds both (a) and (b) bacteria fungi molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these species of Pseudomonas Bacillus Micrococcus none of these species of Pseudomonas Bacillus Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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