Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless None of these the acid content is very high the acid content is moderate the acid content is low enough None of these the acid content is very high the acid content is moderate the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
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