Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium Mucor all of these Cladosporium Thamnidium Mucor all of these Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour fishy flavor cabbage-water flavor musty or earthy flavors hay odour fishy flavor cabbage-water flavor musty or earthy flavors ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
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