Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus Bacillus species of Pseudomonas none of these Micrococcus Bacillus species of Pseudomonas none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) fungi bacteria molds both (a) and (b) fungi bacteria molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species all of these Sarcina Molds or yeasts Micrococcus or Bacillus species all of these Sarcina Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) None of these part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) None of these part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents ANSWER DOWNLOAD EXAMIANS APP
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