Microbiology
The elimination of the scum of yeasts in the brine during the fermentation include

all of these
addition of the mustard oil
addition of the sorbic acid
agitation of the surface

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Microbiology
Which of the following is true to prevent botulism from smoked fish?

Fish should be immediately frozen after packaging and kept frozen
All of these
Good sanitation should be maintained throughout production and handling
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking

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