Fish and Sea Foods The chief spoilage organisms on smoked fish are bacteria both (a) and (b) fungi molds bacteria both (a) and (b) fungi molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts Achromobacter Pseudomonas Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is low enough None of these the acid content is moderate the acid content is very high the acid content is low enough None of these the acid content is moderate the acid content is very high ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these ANSWER DOWNLOAD EXAMIANS APP
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