Fish and Sea Foods Normally, due to the holding of the chilled fish 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) molds fungi bacteria both (a) and (b) molds fungi bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these 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 growth of Streptomyces species in the mud at the bottom of the body of water None of these 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 growth of Streptomyces species in the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these Lactobacilli and yeast Coliform bacteria Streptococci all of these Lactobacilli and yeast Coliform bacteria Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these species of Pseudomonas Bacillus Micrococcus none of these species of Pseudomonas Bacillus Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless None of these the acid content is very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate ANSWER DOWNLOAD EXAMIANS APP
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