Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these ANSWER DOWNLOAD EXAMIANS APP
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