Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus 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 none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water Oxidation Production of organic acids or reducing substances by bacteria All of these Excessive water Oxidation Production of organic acids or reducing substances by bacteria All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes ANSWER DOWNLOAD EXAMIANS APP
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