Influence of ice on the bacteriological quality of the processed fishery products

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dc.contributor.authorIyer, T.S.G.
dc.contributor.authorChoudhuri, D.R.
dc.date.accessioned2013-12-26T05:07:44Z
dc.date.available2013-12-26T05:07:44Z
dc.date.issued1966
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Technology 1966: 3(2), 113-117en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1079
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectBacteriological qualityen_US
dc.subjecticeen_US
dc.subjectfishery productsen_US
dc.titleInfluence of ice on the bacteriological quality of the processed fishery productsen_US
dc.typeArticleen_US
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