Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Micrococci fecal Streptococci molds Lactobacilli Micrococci fecal Streptococci molds Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium T. elegans Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Both (a) and (b) Micrococci Lactobacillus Pseudomonas Both (a) and (b) Micrococci Lactobacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria synergistically bacteria than molds none of these molds than bacteria synergistically bacteria than molds none of these ANSWER DOWNLOAD EXAMIANS APP
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