Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Achromobacters decrease Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers All of these Achromobacters decrease Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is very high the acid content is moderate the acid content is low enough None of these the acid content is very high the acid content is moderate the acid content is low enough None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species Pseudomonas Molds or yeasts Achromobacter Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds both (a) and (b) fungi bacteria molds both (a) and (b) fungi bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina ANSWER DOWNLOAD EXAMIANS APP
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