Factors influencing colour production from sugar medium used for rapid approximation of bacterial counts in fishery products

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dc.contributor.authorMathen, C.
dc.contributor.authorChoudhury, D.R.
dc.date.accessioned2013-12-30T10:38:57Z
dc.date.available2013-12-30T10:38:57Z
dc.date.issued1965
dc.description.abstractResults of the studies carried out to elucidate the factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products are reported. The effect of particle size, trace elements, salt soluble protein and non-protein fractions, rate of mulipication of bacteria, in the medium, surface bacteria and the rate of colour production by individual strains of bacteria were studied. It is observed that the best results are obtained when a sea-water homogenate is used.en_US
dc.identifier.citationFishery Technology 1965: 2(1), 144-150en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1167
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectFishery productsen_US
dc.subjectbacterial countsen_US
dc.subjectsugar mediumen_US
dc.subjectrapid approximationen_US
dc.subjectcolour productionen_US
dc.titleFactors influencing colour production from sugar medium used for rapid approximation of bacterial counts in fishery productsen_US
dc.typeArticleen_US
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