Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics
The importance of sanitary practices in the processing ofprecooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1969
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| Subjects: | Fisheries, storage effects, freezing storage, frozen prawns, contamination, quality control, processing fishery products, India, |
| Online Access: | http://hdl.handle.net/1834/32145 |
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