(Society of Fisheries Technologists (India), 1966) Iyer, T.S.G.; Choudhuri, D.R.
The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.