Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo Thamnidium Rhizopus T. elegans M. mucedo Thamnidium Rhizopus T. elegans 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 all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
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