Influence of ice on the bacteriological quality of the processed fishery products
1966
Gopalakrishna Iyer, T.S. | Choudhuri, D.R.
The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.
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Эту запись предоставил Society of Fisheries Technologists
