Fish and Sea Foods Normally, due to the holding of the chilled fish All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease All of these Achromobacters decrease Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) bacteria molds fungi both (a) and (b) bacteria molds fungi ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to 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 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas Micrococcus Bacillus none of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
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