Quality of certain ready-to-eat fish products of the domestic trade
1986
Iyer, T.S.G. | Varma, P.R.G. | Rao, C.C.P. (Central Inst. of Fisheries Technology, Cochin (India)) | Joseph, K.G. | Nair, T.S.U. (Research Centre of Central Inst. of Fisheries Technology, Calicut (India))
The study indicated the necessity to improve the sanitary and hygienic conditions of the hotels engaged in the preparation of these products. The study further indicated that fried fish and fish curry shall not be served after 6 hours of their preparation
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书目信息
Fishery Technology (India)
卷
23
期
1
ISSN
0015-3001
页码
pp. 73-77
其它主题
Produit a base de poisson; Industria hotelera; Qualite
语言
英语
注释
3 tables, 17 ref. Summary (En)
类型
Summary
1987-08-15
AGRIS AP