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.
未知. 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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出版者
Society of Fisheries Technologists (India)
语言
英语
许可
Copyright (c) 2016 Fishery Technology
类型
Peer-Reviewed Article
来源
0015-3001
2022-02-15
AGRIS AP