Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) bacterial spoilage none of these superficial fungal spoilage both (a) and (b) bacterial spoilage none of these superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Thamnidium Cladosporium Rhizopus Mucor Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Thamnidium Mucor Cladosporium all of these Thamnidium Mucor Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. expansum P. asperulum P. oxalicum All of these P. expansum P. asperulum P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP