Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) fungi molds bacteria both (a) and (b) fungi molds bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas 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 Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts Micrococcus or Bacillus species all of these Sarcina Molds or yeasts Micrococcus or Bacillus species all of these Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Streptomyces species in the mud at the bottom of the body of water the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
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