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