Fish and Sea Foods The chief spoilage organisms on smoked fish are molds fungi both (a) and (b) bacteria molds fungi both (a) and (b) bacteria 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 all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Pseudomonas Achromobacter Micrococcus or Bacillus species Molds or yeasts Pseudomonas Achromobacter Micrococcus or Bacillus species 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 Streptococci Coliform bacteria Lactobacilli and yeast all of these Streptococci Coliform bacteria Lactobacilli and yeast all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents part of the natural flora of the internal slime of fishes only both (a) and (b) None of these part of the natural flora of the external slime of fishes and their intestinal contents 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 Pseudomonas species in the mud at the bottom of the body of water the growth of Streptomyces 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 Pseudomonas species in the mud at the bottom of the body of water the growth of Streptomyces 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
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