Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these both (a) and (b) superficial fungal spoilage bacterial spoilage none of these both (a) and (b) superficial fungal spoilage bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria synergistically none of these bacteria than molds molds than bacteria synergistically none of these bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
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