Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) bacteria molds fungi both (a) and (b) bacteria molds fungi ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these Bacillus Micrococcus species of Pseudomonas none of these Bacillus Micrococcus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water None of these the growth of Streptomyces species in the mud at the bottom of the body of water the growth of Pseudomonas species in the mud at the bottom of the body of water the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease ANSWER DOWNLOAD EXAMIANS APP