Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds fecal Streptococci Micrococci Lactobacilli molds fecal Streptococci Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Mucor all of these Thamnidium Cladosporium Mucor all of these Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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