Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are bacteria both (a) and (b) fungi molds bacteria both (a) and (b) fungi molds 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 The red or pink color of the fish is generally caused from the growth of Molds or yeasts Micrococcus or Bacillus species Sarcina all of these Molds or yeasts Micrococcus or Bacillus species Sarcina all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are None of these part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) None of these part of the natural flora of the internal slime of fishes only part of the natural flora of the external slime of fishes and their intestinal contents both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts Micrococcus or Bacillus species Pseudomonas Achromobacter Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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