Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Streptococci all of these Lactobacilli and yeast Coliform bacteria Streptococci all of these Lactobacilli and yeast Coliform 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
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is low enough None of these the acid content is moderate the acid content is very high the acid content is low enough None of these the acid content is moderate the acid content is very high ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus Micrococcus species of Pseudomonas none of these Bacillus Micrococcus species of Pseudomonas none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds bacteria fungi both (a) and (b) molds bacteria fungi both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these ANSWER DOWNLOAD EXAMIANS APP
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