Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Mucor Rhizopus Cladosporium Thamnidium Mucor Rhizopus Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by bacteria than molds molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus ANSWER DOWNLOAD EXAMIANS APP
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