Poultry, Egg and Meat More spoilage of eggs is caused by bacteria than molds molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for 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 production of green discoloration ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed pin-spot molding fungal rotting any of these superficial fungal spoilage pin-spot molding fungal rotting any of these superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these ANSWER DOWNLOAD EXAMIANS APP