Effect of freezing and frozen storage on the quantity and types of bacteria in shrimp
1988
Anwar, M.N. | Saha, S.B. | Hakim, M.A.
Freezing (at-40C) reduced 92.9% bacterial load of shrimp. During frozen storage (at-18C), total bacterial load declined gradually. Staphylococcus was susceptible to freezing but Pseudomonas was more resistant than other organisms studied.
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Bibliographic information
Pagination
pp. 85-88
Other Subjects
Bacterie; Camaron de mar; Congelacion; Almacenamiento en frigorificos; Congelation
Language
English
Note
14 ref. Summary (En)
Type
Summary
1988-08-15
AGRIS AP
Data Provider
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