Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is none of these species of Pseudomonas Micrococcus Bacillus none of these species of Pseudomonas Micrococcus Bacillus 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 external slime of fishes and their intestinal contents both (a) and (b) part of the natural flora of the internal slime of fishes only None of these part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) part of the natural flora of the internal slime of fishes only None of these 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 Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease 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 ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of all of these Sarcina Micrococcus or Bacillus species Molds or yeasts all of these Sarcina Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi molds both (a) and (b) bacteria fungi molds both (a) and (b) bacteria ANSWER DOWNLOAD EXAMIANS APP
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