Influence of ice on the bacteriological quality of the processed fishery products
Influence of ice on the bacteriological quality of the processed fishery products
Date
1966
Authors
Iyer, T.S.G.
Choudhuri, D.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.
Description
Keywords
Bacteriological quality, ice, fishery products
Citation
Fishery Technology 1966: 3(2), 113-117