Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Lactobacilli Micrococci fecal Streptococci molds Lactobacilli Micrococci fecal Streptococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes Pseudomonas syncyanea both (a) and (b) Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) Flavobacterium 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? T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Mucor Rhizopus Thamnidium Cladosporium Mucor Rhizopus Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
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