Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds fecal Streptococci Micrococci Lactobacilli molds fecal Streptococci Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor fishy flavor musty or earthy flavors hay odour cabbage-water flavor fishy flavor musty or earthy flavors hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
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