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 Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed any of these pin-spot molding fungal rotting superficial fungal spoilage any of these pin-spot molding fungal rotting superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically molds than bacteria none of these bacteria than molds synergistically molds than bacteria none of these bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) bacterial spoilage superficial fungal spoilage none of these both (a) and (b) bacterial spoilage superficial fungal spoilage none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Cladosporium Thamnidium Mucor Rhizopus Cladosporium Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
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