Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Cladosporium Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) extract Release Volume (ERV) homogenate extract volume (HEV) None of these agar Plate Count (APC) extract Release Volume (ERV) homogenate extract volume (HEV) None of these 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) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these Pseudomonas fluorescens Pseudomonas species of Micrococcus or Bacillus None of these Pseudomonas fluorescens Pseudomonas species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo T. elegans Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
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