Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? T. elegans Rhizopus M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes Flavobacterium Pseudomonas syncyanea both (a) and (b) Actinomycetes Flavobacterium Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species All of these Molds or yeasts Pseudomonas fluorescens Micrococcus or Bacillus species All of these Molds or yeasts Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause none of these both (a) and (b) bacterial spoilage superficial fungal spoilage none of these both (a) and (b) bacterial spoilage superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
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