Water in Seafood Processing

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dc.contributor.authorThoams, F.
dc.contributor.authorMathen, C.
dc.date.accessioned2013-06-19T09:27:36Z
dc.date.available2013-06-19T09:27:36Z
dc.date.issued1979
dc.description.abstractQuality requirements of water used in India for processing seafoods are discussed in detail, with emphasis on physical, chemical, bacteriological and biological characteristics. Existing standards and specifications are summarized in 5 annexes.en_US
dc.identifier.citationSeafood Export Journal 1979:11(4), 15-34en_US
dc.identifier.urihttp://hdl.handle.net/123456789/246
dc.language.isoenen_US
dc.publisherSea Food Exporters Association of Indiaen_US
dc.subjectseafooden_US
dc.subjectwateren_US
dc.subjectqualityen_US
dc.subjectprocessingen_US
dc.titleWater in Seafood Processingen_US
dc.typeArticleen_US
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