Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) 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 Thamnidium all of these Mucor Cladosporium Thamnidium all of these Mucor Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically bacteria than molds molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these ANSWER DOWNLOAD EXAMIANS APP
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