Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. asperulum All of these P. oxalicum P. expansum P. asperulum All of these P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
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