Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. asperulum P. expansum All of these P. oxalicum P. asperulum P. expansum All of these P. oxalicum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo Thamnidium Rhizopus T. elegans M. mucedo Thamnidium Rhizopus T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Thamnidium Cladosporium Mucor all of these Thamnidium Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci Micrococci molds ANSWER DOWNLOAD EXAMIANS APP
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