Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of all of these Micrococcus or Bacillus species Sarcina Molds or yeasts all of these Micrococcus or Bacillus species Sarcina Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water None of these the mud at the bottom of the body of water the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi both (a) and (b) molds bacteria fungi both (a) and (b) molds bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only None of these both (a) and (b) part of the natural flora of the external slime of fishes and their intestinal contents ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these ANSWER DOWNLOAD EXAMIANS APP
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