STUDIES ON TECHNOLOGICAL PROBLEMS ASSOCIATED WITH THE PROCESSING Of COOKED FROZEN PRAWNS II. HYGIENIC CONDITIONS IN RELATION TO BACTERIOLOGICAL CHARACTERISTICS
2016
IYER, T. S. GOPALAKH.ISHNA | CHOUDHURI, D. R. | PILIAI, V. K.
неизвестный. The importance of sanitary practices in the procersing ofprecooked frozen shrimps has been discussed. Several typicalexamples have been shown to point out the different sources of contaminationof the product and the extent to which each of thefactors by itself or in coqtbination affect the bacterial quality of thefinal product. A scheme of processing has also been suggested forcontrolling the microbial quality
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Эту запись предоставил Indian Council of Agricultural Research
