Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was 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 extract Release Volume (ERV) 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 Thamnidium Mucor Cladosporium all of these Thamnidium Mucor Cladosporium all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these 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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