The safety of traditionally smoked fish products with respect to Staphylococcus aureus, Escherichia coli and Apergillus flavus

The safety of traditionally smoked fish products with respect to Staphylococcus aureus, Escherichia coli and Apergillus flavus

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Main Authors: Okonkwo, T.M., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Obanu, Z.A., Oludusin, A.O. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Sciences and Technology), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1993
Subjects:TILAPIA, CLARIAS, SMOKED FISH, BIOLOGICAL CONTAMINATION, STAPHYLOCOCCUS AUREUS, ESCHERICHIA, ASPERGILLUS FLAVUS, POISSON FUME, CONTAMINATION BIOLOGIQUE, PESCADO AHUMADO, CONTAMINACION BIOLOGICA,
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