Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Flavobacterium Pseudomonas syncyanea both (a) and (b) Micrococcus Flavobacterium Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS