Influence of ice on the bacteriological quality of the processed fishery products
| Data(s) |
1966
|
|---|---|
| Resumo |
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. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/16217/1/FT3.2_113.pdf Gopalakrishna Iyer, T.S. and Choudhuri, D.R. (1966) Influence of ice on the bacteriological quality of the processed fishery products. Fishery Technology, 3(2), pp. 113-117. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/16217/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
