Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Sarcina Micrococcus or Bacillus species all of these Molds or yeasts Sarcina Micrococcus or Bacillus species all of these Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Normally, due to the holding of the chilled fish Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these Flavobacteria increase temporarily and then decrease Achromobacters decrease Pseudomonas increase in numbers All of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are molds bacteria fungi both (a) and (b) molds bacteria fungi both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless None of these the acid content is very high the acid content is low enough the acid content is moderate None of these the acid content is very high the acid content is low enough the acid content is moderate 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 Lactobacilli and yeast all of these Coliform bacteria Streptococci Lactobacilli and yeast all of these Coliform bacteria Streptococci 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 Micrococcus none of these species of Pseudomonas Bacillus Micrococcus none of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS