Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. asperulum P. oxalicum P. expansum All of these P. asperulum P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these synergistically bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Bacillus Pseudomonas Rhodotorula red Bacillus Bacillus Pseudomonas Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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