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Bacterio!ogy of Spoi!age of Canned Prawns

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dc.contributor.author Nambiar, V.N.
dc.date.accessioned 2013-08-05T05:42:16Z
dc.date.available 2013-08-05T05:42:16Z
dc.date.issued 1980
dc.identifier.citation Fishery Technology 1980: 17, 35-39 en_US
dc.identifier.uri http://hdl.handle.net/123456789/369
dc.description.abstract Spoilage characteristics of different types of bacteria isolated from bacteriologically defective cans and processing factory environs were studied by inoculating pure cultures into sterile prawn meat. The pattern of spoilage, production of off odour, bulging of the cans and disintegration of meat were observed. Data on spoilage under aerobic as well as anaerobic conditions are presented. Most of the cultures produced some kind of spoilage, though differences were observed in the extent of spoilage produced by different types of bacteria. Gram positive spore formers were found to be the major spoilers and the extent of spoilage was more with mixed cultures. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India), Cochin en_US
dc.subject spoilage en_US
dc.subject prawns en_US
dc.subject canning en_US
dc.subject acteria en_US
dc.subject fishery products en_US
dc.subject Malacostraca en_US
dc.title Bacterio!ogy of Spoi!age of Canned Prawns en_US


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