Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus species of Pseudomonas none of these Bacillus Micrococcus species of Pseudomonas none of these Bacillus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease 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 Micrococcus or Bacillus species Molds or yeasts Sarcina all of these Micrococcus or Bacillus species Molds or yeasts Sarcina 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 Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
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