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 Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo Rhizopus T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea both (a) and (b) Actinomycetes Flavobacterium Pseudomonas syncyanea both (a) and (b) Actinomycetes Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
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