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