Fish and Sea Foods The red or pink color of the fish is generally caused from the growth of Molds or yeasts all of these Micrococcus or Bacillus species Sarcina Molds or yeasts all of these Micrococcus or Bacillus species Sarcina ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The bacteria most often involved in the spoilage of fish are both (a) and (b) 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 None of these both (a) and (b) 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 None of these ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The predominant kind of bacteria causing spoilage in fish at chilling temperature is species of Pseudomonas Micrococcus none of these Bacillus species of Pseudomonas Micrococcus none of these Bacillus ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods Marinated (sour pickled) fish should not have spoilage problems unless the acid content is moderate the acid content is very high None of these the acid content is low enough the acid content is moderate the acid content is very high None of these the acid content is low enough 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 all of these Lactobacilli and yeast Streptococci Coliform bacteria all of these Lactobacilli and yeast Streptococci Coliform bacteria ANSWER DOWNLOAD EXAMIANS APP
Fish and Sea Foods The chief spoilage organisms on smoked fish are both (a) and (b) molds bacteria fungi both (a) and (b) molds bacteria fungi ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS