Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Rhizopus Cladosporium Thamnidium Mucor Rhizopus Cladosporium Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium Cladosporium all of these Mucor Thamnidium Cladosporium all of these Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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