Fish and Sea Foods A musty or muddy odor of the fish is attributed to 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 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina 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 Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) molds fungi bacteria both (a) and (b) molds fungi bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are None of these part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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