Microbiology - Poultry, Egg and Meat
Exercise : Poultry, Egg and Meat - Section 1
- Poultry, Egg and Meat - Section 1
6.
The growth of Streptomyces on straw or elsewhere near the egg may produce
7.
Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
8.
Pink rots in eggs is caused by the strains of
9.
Beef hams are made spongy by species of
10.
The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
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