Fish and Sea Foods The chief spoilage organisms on smoked fish are molds both (a) and (b) fungi bacteria molds both (a) and (b) fungi bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents 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 all of these Micrococcus or Bacillus species Sarcina Molds or yeasts all of these Micrococcus or Bacillus species Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Molds or yeasts Pseudomonas Achromobacter Micrococcus or Bacillus species Molds or yeasts Pseudomonas Achromobacter 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 Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate None of these ANSWER DOWNLOAD EXAMIANS APP
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