Microbiology - Fish and Sea Foods - Discussion

Discussion :: Fish and Sea Foods - Section 1 (Q.No.3)

3. 

In chilled shrimp __________ is chiefly responsible for spoilage.

[A]. Achromobacter
[B]. Pseudomonas
[C]. Micrococcus or Bacillus species
[D]. Molds or yeasts

Answer: Option A

Explanation:

No answer description available for this question.

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