Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Thamnidium Mucor all of these Cladosporium Thamnidium Mucor all of these 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. expansum P. asperulum P. oxalicum All of these P. expansum P. asperulum P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas fluorescens Pseudomonas species of Micrococcus or Bacillus None of these Pseudomonas fluorescens Pseudomonas species of Micrococcus or Bacillus None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor fishy flavor hay odour musty or earthy flavors cabbage-water flavor fishy flavor hay odour musty or earthy flavors ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) bacterial spoilage superficial fungal spoilage none of these both (a) and (b) bacterial spoilage superficial fungal spoilage none of these 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 hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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