Poultry, Egg and Meat Colorless rots in eggs is caused by none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of Pseudomonas catalase negative bacteria hetero-fermentative species Alcaligenes Pseudomonas catalase negative bacteria hetero-fermentative species Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus M. mucedo T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
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