Multiple Choice
Bone stink:
A) is caused by Clostridium and leads to putrefaction deep in tissues of large carcasses
B) refers to molds that grow on refrigerated and frozen meats
C) refers to fluffy white whiskers on the surfaces of hanging carcasses
D) causes green discoloration on refrigerated meat under low oxygen conditions
Correct Answer:
Verified
Correct Answer:
Verified
Q14: Lyophilization involves:<br>A)irradiating foods<br>B)drying foods<br>C)freezing foods<br>D)two of these
Q15: Flat sour spoilage in canned goods is
Q16: Yeast is used to make all of
Q17: Which of the following food and microbiology
Q18: Food processing equipment is disinfected with _.<br>A)ultraviolet
Q20: Glutamic acid is probably the amino acid
Q21: Which of the following contamination is incorrectly
Q22: Which microbe lends Swiss cheese its flavor
Q23: The commonest method of pasteurization that currently
Q24: Which cut of meat would you expect