Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo T. elegans Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed superficial fungal spoilage any of these fungal rotting pin-spot molding superficial fungal spoilage any of these fungal rotting pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas species of Micrococcus or Bacillus Pseudomonas fluorescens None of these Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Mucor all of these Thamnidium Cladosporium Mucor all of these Thamnidium ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS