More spoilage of eggs is caused by – McqOptions

MCQOPTIONS

1.	More spoilage of eggs is caused by
A.	bacteria than molds
B.	molds than bacteria
C.	synergistically
D.	none of these
Answer» B. molds than bacteria

Discussion

No Comment Found

Related MCQs

<p>White spot in meat is formed due to presence of</p>
<p>Colorless rots in eggs is caused by</p>
<p>The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by</p>
<p>Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of</p>
<p>Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?</p>
<p>In storage atmospheres of high humidity variety of molds may cause</p>
<p>Which of the following microorganism spoil poultry in polyethylene bags?</p>
<p>Black spot in meat are produced mainly by</p>
<p>The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed</p>
<p>Lactic acid bacteria in meats may be responsible for</p>