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 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 Black spot in meat are produced mainly by Mucor Cladosporium Rhizopus Thamnidium Mucor Cladosporium Rhizopus Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Mucor Thamnidium all of these Cladosporium Mucor Thamnidium all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by both (a) and (b) none of these Pseudomonas alcaligenes Pseudomonas fluorescens both (a) and (b) none of these Pseudomonas alcaligenes Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
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