Poultry, Egg and Meat More spoilage of eggs is caused by none of these bacteria than molds synergistically molds than bacteria none of these bacteria than molds synergistically molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts 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 Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Cladosporium Rhizopus Thamnidium Mucor Cladosporium Rhizopus Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
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