Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds Micrococci Lactobacilli fecal Streptococci molds Micrococci Lactobacilli fecal Streptococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically none of these molds than bacteria bacteria than molds synergistically none of these molds than bacteria bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Both (a) and (b) Micrococci Pseudomonas Lactobacillus Both (a) and (b) Micrococci Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS