Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula Bacillus Pseudomonas red Bacillus Rhodotorula Bacillus Pseudomonas red Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species catalase negative bacteria none of these both (a) and (b) hetero-fermentative species catalase negative bacteria none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium Mucor all of these Cladosporium Thamnidium Mucor all of these Cladosporium 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? P. expansum P. asperulum All of these P. oxalicum P. expansum P. asperulum All of these P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by bacteria than molds none of these synergistically molds than bacteria bacteria than molds none of these synergistically molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
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