Fish and Sea Foods The chief spoilage organisms on smoked fish are molds fungi bacteria both (a) and (b) molds fungi bacteria both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these Pseudomonas increase in numbers ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these both (a) and (b) part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas Micrococcus Bacillus none of these 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 Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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