Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Pseudomonas Bacillus Rhodotorula red Bacillus Pseudomonas Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Both (a) and (b) B. thermosphacta Lactobacilli none of these Both (a) and (b) B. thermosphacta Lactobacilli none of these 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 catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria 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? Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo Rhizopus T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage both (a) and (b) bacterial spoilage none of these superficial fungal spoilage both (a) and (b) bacterial spoilage none of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS