Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus Pseudomonas Rhodotorula red Bacillus Bacillus Pseudomonas Rhodotorula red Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Rhizopus M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All 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? Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these production of green discoloration slime formation at the surface or within especially in presence of sucrose souring All of these production of green discoloration slime formation at the surface or within especially in presence of sucrose souring ANSWER DOWNLOAD EXAMIANS APP
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