Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Rhizopus T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these production of green discoloration slime formation at the surface or within especially in presence of sucrose souring All of these production of green discoloration slime formation at the surface or within especially in presence of sucrose souring 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 White spot in meat is formed due to presence of P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts species of Proteus all of these species of Micrococcus or Bacillus molds or yeasts 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 pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
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