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 catalase negative bacteria both (a) and (b) none of these hetero-fermentative species catalase negative bacteria both (a) and (b) none of these hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Mucor Rhizopus Cladosporium Thamnidium Mucor Rhizopus Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically none of these bacteria than molds molds than bacteria synergistically none of these bacteria than molds molds than bacteria 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 Beef hams are made spongy by species of Bacillus Rhodotorula red Bacillus Pseudomonas Bacillus Rhodotorula red Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these ANSWER DOWNLOAD EXAMIANS APP
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