Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease Achromobacters decrease All of these Pseudomonas increase in numbers Flavobacteria increase temporarily and then decrease ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate the acid content is very high the acid content is low enough None of these the acid content is moderate the acid content is very high the acid content is low enough 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 Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas 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 internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these both (a) and (b) part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents None of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS