Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause bacterial spoilage superficial fungal spoilage none of these both (a) and (b) bacterial spoilage superficial fungal spoilage none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? T. elegans M. mucedo Rhizopus Thamnidium T. elegans M. mucedo Rhizopus Thamnidium 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 none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically none of these bacteria than molds molds than bacteria synergistically none of these bacteria than molds molds than bacteria ANSWER DOWNLOAD EXAMIANS APP
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