Poultry, Egg and Meat Black rots in eggs is most commonly caused by 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 all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium all of these Mucor Cladosporium Thamnidium all of these Mucor Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci ANSWER DOWNLOAD EXAMIANS APP
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