Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was None of these homogenate extract volume (HEV) agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) agar Plate Count (APC) extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage both (a) and (b) bacterial spoilage none of these superficial fungal spoilage both (a) and (b) bacterial spoilage none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus ANSWER DOWNLOAD EXAMIANS APP
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