Incubation temperature for total bacterial count of frozen sea foods
Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.
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| Main Authors: | , , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1986
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| Subjects: | Fisheries, seafood, quality control, frozen products, |
| Online Access: | http://hdl.handle.net/1834/33901 |
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