Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria synergistically bacteria than molds none of these molds than bacteria synergistically bacteria than molds none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
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