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Browsing Books by Subject "bacteriology"

Now showing 1 - 3 of 3
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    CIFT training manual I - Seafood quality assurance
    (Central Institute of Fisheries Technology, Cochin, India, 2000) CIFT
    Proximate composition of fish, importance of hygiene and sanitation in fish handling , handling processing and preservation of fish, fundamentals of bacteriology , determination of total bacteiral count E.coli faecal streptococci and staphylococcus aureus in fish, salmonella in marine products, staphylococcus aureus in marine products, other pathogens connected with seafood etc are discussed.
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    Quality assurence in seafood processing
    (Central Institute of Fisheries Technology, Cochin, India, 2000) CIFT
    General aspects of seafood quality, quality problems in seafood industry, good manufacturing practieces in fish handling, fish spoilage and quality assessment, technological aspects of fish and shellfish , faecal indicator bacteria in fish, staphylococcus aureus in marine products , salmonella in seafoods , vibrio cholerae and its significance in seafoods, sea food toxins, bacteria detection techniques, detergents and disinfectants, etc. are discussed.
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    Winter school Manual - Current trends in packaging of fish and fishery products
    (Central Institute of Fisheries Technology, Cochin, India, 2005) CIFT
    packaging of fish and fishery products , recent trends in fish processing , handling and transportation of fresh fish, live transportation of fish and shellfish , value added fish products, thermal processing of fish and fish products , bacteriology of fish and shellfish , recent advances in flexible packaging , ecofriendly &biodegradable packaging materials, flexible packaging laminates & coating applications , guideline for the use of corrugated boxes , modern trends in CFB packaging, modified atmosphere packaging of fish, vacuum packaging of fish and fish products, shrink packaging , packaging of frozen fish products, economics of fish processing -some concepts statistical applications and data considerations in fish processing studies etc. are discussed.