Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus Rhodotorula Pseudomonas red Bacillus Bacillus Rhodotorula Pseudomonas red Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by none of these molds than bacteria bacteria than molds synergistically none of these molds than bacteria bacteria than molds synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour ANSWER DOWNLOAD EXAMIANS APP
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