Factors controlling sterility in canned prawn
Probable sources of contamination of raw, blanched and processed meat at various stages of handling and methods for their rectification have been described in the paper. Inter-relationship between absolute sterility and commercial sterility with particular reference to the sanitation of the factory has been discussed.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1970
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| Subjects: | Fisheries, canning, processing fishery products, canned products, hyghienic conditions, sterility, quality control, |
| Online Access: | http://hdl.handle.net/1834/32306 |
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