Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula Pseudomonas red Bacillus Bacillus Rhodotorula Pseudomonas red Bacillus Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. oxalicum P. asperulum P. expansum All of these P. oxalicum P. asperulum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Cladosporium Mucor Rhizopus Thamnidium Cladosporium Mucor Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour ANSWER DOWNLOAD EXAMIANS APP
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