Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Pseudomonas syncyanea Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these species of Proteus molds or yeasts species of Micrococcus or Bacillus all of these 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 fungal rotting superficial fungal spoilage any of these pin-spot molding fungal rotting superficial fungal spoilage any of these pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for slime formation at the surface or within especially in presence of sucrose All of these souring production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring production of green discoloration ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
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