Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed superficial fungal spoilage pin-spot molding any of these fungal rotting superficial fungal spoilage pin-spot molding any of these fungal rotting ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Thamnidium Mucor all of these Cladosporium Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
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