Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Micrococcus species of Pseudomonas none of these Bacillus Micrococcus species of Pseudomonas none of these Bacillus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods A musty or muddy odor of the fish is attributed to None of these 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 growth of Streptomyces species in the mud at the bottom of the body of water None of these 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 growth of Streptomyces species in the mud at the bottom of the body of water ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds both (a) and (b) fungi bacteria molds both (a) and (b) fungi bacteria 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 Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers Achromobacters decrease Flavobacteria increase temporarily and then decrease All of these Pseudomonas increase in numbers ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter Molds or yeasts Pseudomonas Micrococcus or Bacillus species Achromobacter ANSWER DOWNLOAD EXAMIANS APP
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