Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor all of these Thamnidium Cladosporium Mucor all of these Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria bacteria than molds none of these synergistically molds than bacteria bacteria than molds none of these synergistically ANSWER DOWNLOAD EXAMIANS APP
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