Q. Degree of compost maturity can be assesed by

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Q. The energy value of biogas is typically

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Q. The microbial ecosystem of soil includes

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Q. Denitrification is carried out

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Q. Which of the following soil microorganism is involved in the reduction of sulfates to H2S?

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Q. The diagnostic enzyme for nitrogen-fixing organisms is

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Q. Which of the following fungi on infecting crop roots can improve their uptake of phosphorus and other nutrients?

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Q. Syntrophism involves

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Q. Assimilative denitrification is done by

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Q. The chief spoilage organisms on smoked fish are

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Q. A musty or muddy odor of the fish is attributed to

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Q. In chilled shrimp __________ is chiefly responsible for spoilage.

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Q. Marinated (sour pickled) fish should not have spoilage problems unless

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Q. The predominant kind of bacteria causing spoilage in fish at chilling temperature is

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Q. The bacteria most often involved in the spoilage of fish are

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Q. The red or pink color of the fish is generally caused from the growth of

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Q. At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

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Q. Normally, due to the holding of the chilled fish

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Q. The Redfield ratio is an index of concentration of

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Q. Removal of solids is generally considered as a

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