Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring slime formation at the surface or within especially in presence of sucrose All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose All of these production of green discoloration ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by both (a) and (b) none of these hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically molds than bacteria none of these bacteria than molds synergistically molds than bacteria none of these bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS