Microbiology Bacteria are all of these saprophytic hyper parasitic symbiotic all of these saprophytic hyper parasitic symbiotic ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Good sanitation should be maintained throughout production and handling All of these Fish should be immediately frozen after packaging and kept frozen The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Good sanitation should be maintained throughout production and handling All of these Fish should be immediately frozen after packaging and kept frozen ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellois is caused by the enterotoxin of Salmonella spp neurotoxin of Salmonella spp exoenterotoxin of Salmonella spp endotoxin of Salmonella spp enterotoxin of Salmonella spp neurotoxin of Salmonella spp exoenterotoxin of Salmonella spp endotoxin of Salmonella spp ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following species/subspecies of Klebsiella produce indole? K pneumoniae subspecies pneumoniae K pneumoniae subspecies aerogenes K oxytoca K pneumoniae subspecies rhinoscleromatis K pneumoniae subspecies pneumoniae K pneumoniae subspecies aerogenes K oxytoca K pneumoniae subspecies rhinoscleromatis ANSWER DOWNLOAD EXAMIANS APP
Microbiology The elimination of the scum of yeasts in the brine during the fermentation include addition of the sorbic acid agitation of the surface addition of the mustard oil all of these addition of the sorbic acid agitation of the surface addition of the mustard oil all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of too strong salt solution too strong sugar solution all of these too strong vinegar solution too strong salt solution too strong sugar solution all of these too strong vinegar solution ANSWER DOWNLOAD EXAMIANS APP
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