Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Pseudomonas species in 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 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 None of these the growth of Streptomyces species in the mud at the bottom of the body of water the mud at the bottom of the body of water 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 Lactobacilli and yeast all of these Streptococci Coliform bacteria Lactobacilli and yeast all of these Streptococci Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas Bacillus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are bacteria fungi molds both (a) and (b) bacteria fungi molds both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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