Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor all of these Thamnidium Cladosporium Mucor all of these Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria bacteria than molds synergistically none of these molds than bacteria bacteria than molds synergistically none of these ANSWER DOWNLOAD EXAMIANS APP
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