Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for 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 souring 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. oxalicum P. asperulum P. expansum All of these P. oxalicum P. asperulum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species All of these Pseudomonas fluorescens Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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