Microbiology - Poultry, Egg and Meat - Discussion
Discussion Forum : Poultry, Egg and Meat - Section 1 (Q.No. 10)
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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