Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina Molds or yeasts Micrococcus or Bacillus species all of these Sarcina Molds or yeasts Micrococcus or Bacillus species all of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are fungi bacteria molds both (a) and (b) fungi bacteria molds both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods In chilled shrimp __________ is chiefly responsible for spoilage. Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas Molds or yeasts Micrococcus or Bacillus species Achromobacter Pseudomonas 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 all of these Coliform bacteria Lactobacilli and yeast Streptococci all of these Coliform bacteria Lactobacilli and yeast ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas Bacillus none of these Micrococcus species of Pseudomonas Bacillus none of these Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers Achromobacters decrease All of these Flavobacteria increase temporarily and then decrease Pseudomonas increase in numbers ANSWER DOWNLOAD EXAMIANS APP
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