Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria bacteria than molds none of these synergistically molds than bacteria bacteria than molds none of these synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes both (a) and (b) none of these Pseudomonas fluorescens Pseudomonas alcaligenes both (a) and (b) none of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for 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 production of green discoloration souring ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Both (a) and (b) Lactobacillus Micrococci Pseudomonas Both (a) and (b) Lactobacillus Micrococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria 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. expansum P. asperulum All of these P. oxalicum P. expansum P. asperulum ANSWER DOWNLOAD EXAMIANS APP
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