Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus Thamnidium M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter 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. oxalicum P. expansum P. asperulum All of these P. oxalicum P. expansum P. asperulum All of these ANSWER DOWNLOAD EXAMIANS APP
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