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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书目信息
其它主题
Freezing storage; Processed fishery products; Scold storage; Storage condition; Bacteriological contamination
语言
英语
格式
application/pdf, application/pdf, 113-117, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/16217, 12051, 2015-02-12 15:19:39, 16217, Society of Fisheries Technologists, India
2024-06-20
2025-04-17
Dublin Core
