Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Rhizopus Thamnidium Mucor Cladosporium Rhizopus Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea both (a) and (b) Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) Flavobacterium Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens 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
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