Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. asperulum P. oxalicum P. expansum All of these P. asperulum P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
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