Factors controlling sterility in canned prawn

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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Bibliographic Details
Main Authors: Chaudhuri, D.R., Gopalakrishna Iyer, T.S., Pillai, V.K.
Format: article biblioteca
Language:English
Published: 1970
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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id dig-aquadocs-1834-32306
record_format koha
spelling dig-aquadocs-1834-323062021-07-05T03:12:57Z Factors controlling sterility in canned prawn Chaudhuri, D.R. Gopalakrishna Iyer, T.S. Pillai, V.K. Fisheries canning processing fishery products canned products hyghienic conditions sterility quality control 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. 2021-06-24T17:21:37Z 2021-06-24T17:21:37Z 1970 article 0015-3001 http://hdl.handle.net/1834/32306 en application/pdf application/pdf 73-80 http://aquaticcommons.org/id/eprint/16478 12051 2015-03-28 14:18:43 16478 Society of Fisheries Technologists, India
institution UNESCO
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-aquadocs
tag biblioteca
region Europa del Oeste
libraryname Repositorio AQUADOCS
language English
topic Fisheries
canning
processing fishery products
canned products
hyghienic conditions
sterility
quality control
Fisheries
canning
processing fishery products
canned products
hyghienic conditions
sterility
quality control
spellingShingle Fisheries
canning
processing fishery products
canned products
hyghienic conditions
sterility
quality control
Fisheries
canning
processing fishery products
canned products
hyghienic conditions
sterility
quality control
Chaudhuri, D.R.
Gopalakrishna Iyer, T.S.
Pillai, V.K.
Factors controlling sterility in canned prawn
description 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.
format article
topic_facet Fisheries
canning
processing fishery products
canned products
hyghienic conditions
sterility
quality control
author Chaudhuri, D.R.
Gopalakrishna Iyer, T.S.
Pillai, V.K.
author_facet Chaudhuri, D.R.
Gopalakrishna Iyer, T.S.
Pillai, V.K.
author_sort Chaudhuri, D.R.
title Factors controlling sterility in canned prawn
title_short Factors controlling sterility in canned prawn
title_full Factors controlling sterility in canned prawn
title_fullStr Factors controlling sterility in canned prawn
title_full_unstemmed Factors controlling sterility in canned prawn
title_sort factors controlling sterility in canned prawn
publishDate 1970
url http://hdl.handle.net/1834/32306
work_keys_str_mv AT chaudhuridr factorscontrollingsterilityincannedprawn
AT gopalakrishnaiyerts factorscontrollingsterilityincannedprawn
AT pillaivk factorscontrollingsterilityincannedprawn
_version_ 1756078941531013120

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