Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage none of these both (a) and (b) bacterial spoilage superficial fungal spoilage none of these both (a) and (b) bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor musty or earthy flavors hay odour cabbage-water flavor fishy flavor musty or earthy flavors hay odour cabbage-water flavor 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 Beef hams are made spongy by species of Bacillus Rhodotorula Pseudomonas red Bacillus Bacillus Rhodotorula Pseudomonas red Bacillus ANSWER DOWNLOAD EXAMIANS APP
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