Peer Reviewed Journal Articles (National) (M,F&B)

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Browsing Peer Reviewed Journal Articles (National) (M,F&B) by Author "Iyer, H.K."

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    The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
    (Society of Fisheries Technologis(India), 1981) Nirmala Thampuran; Iyer, H.K.; Iyer, K.M.
    For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates is not significant at 5 % level.