Fish and Sea Foods The chief spoilage organisms on smoked fish are molds bacteria fungi both (a) and (b) molds bacteria fungi both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these 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 the mud at the bottom of the body of water None of these 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 the mud at the bottom of the body of water 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
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is very high None of these the acid content is moderate the acid content is low enough the acid content is very high None of these the acid content is moderate the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS