Viruses From Animal and Plants MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Viruses From Animal and Plants, a fundamental topic in the field of Microbiology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Viruses From Animal and Plants MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Viruses From Animal and Plants mcq questions that explore various aspects of Viruses From Animal and Plants problems. Each MCQ is crafted to challenge your understanding of Viruses From Animal and Plants principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Microbiology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Viruses From Animal and Plants MCQs are your pathway to success in mastering this essential Microbiology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Viruses From Animal and Plants. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Viruses From Animal and Plants knowledge to the test? Let's get started with our carefully curated MCQs!

Viruses From Animal and Plants MCQs | Page 12 of 12

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Q111.
Black spot in meat are produced mainly by
Discuss
Answer: (a).Cladosporium
Q112.
Which of the cause(s) has/have been suggested for the chill rings in sausage?
Discuss
Answer: (d).all of the above
Discuss
Answer: (d).all of the above
Discuss
Answer: (a).Pseudomonas alcaligenes
Q115.
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
Discuss
Answer: (c).both (a) and (b)
Q116.
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
Discuss
Answer: (a).Pseudomonas
Q117.
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
Discuss
Answer: (a).Thamnidium
Q118.
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
Discuss
Answer: (a).pin-spot molding
Q119.
White spot in meat is formed due to presence of
Discuss
Answer: (b).Sporotrichum carnis