1. The chief spoilage organisms on smoked fish are
2. A musty or muddy odor of the fish is attributed to
3. In chilled shrimp __________ is chiefly responsible for spoilage.
4. Marinated (sour pickled) fish should not have spoilage problems unless
5. The predominant kind of bacteria causing spoilage in fish at chilling temperature is
6. The bacteria most often involved in the spoilage of fish are
7. The red or pink color of the fish is generally caused from the growth of
