Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Bacillus Micrococcus species of Pseudomonas none of these Bacillus Micrococcus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease 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 At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi molds both (a) and (b) bacteria fungi molds both (a) and (b) bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina ANSWER DOWNLOAD EXAMIANS APP
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