Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts 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) Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically bacteria than molds none of these molds than bacteria synergistically bacteria than molds none of these molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
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