Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts 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 Production of organic acids or reducing substances by bacteria Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation 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 both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Pseudomonas-achromobacter Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter Alcaligenes hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) 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? M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus Thamnidium ANSWER DOWNLOAD EXAMIANS APP
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