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