Influence of ice on the bacteriological quality of the processed fishery products
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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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1966
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| Subjects: | Fisheries, quality control, processed fishery products, freezing storage, storage condition, scold storage, microbial contamination, bacteriological contamination, |
| Online Access: | http://hdl.handle.net/1834/32041 |
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