Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration souring slime formation at the surface or within especially in presence of sucrose All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose All of these 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 fecal Streptococci molds Lactobacilli Micrococci fecal Streptococci molds Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor Thamnidium all of these Cladosporium Mucor Thamnidium all of these Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these synergistically bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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