The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
| dc.contributor.author | Nirmala Thampuran | |
| dc.contributor.author | Iyer, H.K. | |
| dc.contributor.author | Iyer, K.M. | |
| dc.date.accessioned | 2017-08-31T09:11:53Z | |
| dc.date.available | 2017-08-31T09:11:53Z | |
| dc.date.issued | 1981 | |
| dc.description.abstract | For bacterial sampling of raw unprocessed fish and frozen fishery products, spread plate method is preferable to pour plate method; incubation of plates at 30°C gives a higher count than incubation at 37°C. Analysis of variance of the data shows that sample variation between different types of fishes is highly significant whereas the variations between triplicate plates is not significant at 5 % level. | en_US |
| dc.identifier.citation | Fish Technol.18:95-100 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2896 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products | en_US |
| dc.type | Article | en_US |
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