Fungal problems in dried fish

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dc.contributor.authorVarma, P.R.G.
dc.date.accessioned2013-12-23T05:29:26Z
dc.date.available2013-12-23T05:29:26Z
dc.date.issued2000
dc.description.abstractAmong the methods of preservation of fish, salting and drying is the cheapest. So this method is used by the common fishermen to preserve fish. I a hot and damp climate as seen in India, dried fish spoil very quickly. The main types of spoilage of dried fish are chemical, bacteriological and fungal.en_US
dc.identifier.citationProceedings of the Symposium on "Quality Assurance in Seafood Processing" during 2000 ed. by Iyer, T.S.G. et. al, 120-123en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1071
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectFungal problemsen_US
dc.subjectdried fishen_US
dc.subjectfungien_US
dc.subjectwater activityen_US
dc.titleFungal problems in dried fishen_US
dc.typeArticleen_US
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