Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor hay odour musty or earthy flavors fishy flavor cabbage-water flavor hay odour musty or earthy flavors fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci Micrococci molds Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Lactobacillus Pseudomonas Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas Leuconostoc Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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