Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci 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 T. elegans M. mucedo Thamnidium Rhizopus T. elegans M. mucedo Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Micrococci Lactobacilli molds fecal Streptococci Micrococci Lactobacilli molds ANSWER DOWNLOAD EXAMIANS APP
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