Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by bacteria than molds molds than bacteria synergistically none of these bacteria than molds molds than bacteria synergistically none of these 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 catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium all of these Mucor Thamnidium Cladosporium all of these Mucor Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Micrococci Lactobacillus Both (a) and (b) Pseudomonas Micrococci Lactobacillus Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS