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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 85-88
Другие темы
Bacterie; Camaron de mar; Congelacion; Almacenamiento en frigorificos; Congelation
Язык
Английский
Примечание
14 ref. Summary (En)
Тип
Summary
1988-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Bangladesh Agricultural Research Council
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]