Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) bacteria fungi molds both (a) and (b) bacteria fungi molds ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Pseudomonas species in the mud at the bottom of the body of water 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 None of these the growth of Pseudomonas species in the mud at the bottom of the body of water 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 None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter 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 the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus Bacillus none of these species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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