Estimation of D10 Value for Salmonella Serotypes Isolated from Processed Frozen Frog Legs

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dc.contributor.authorRAJAGOPALAN, D
dc.contributor.authorDESHPANDE, C.K
dc.contributor.authorJOSHI, LEELA
dc.date.accessioned2022-01-20T04:19:33Z
dc.date.available2022-01-20T04:19:33Z
dc.date.issued1990
dc.description.abstractVariation of sensitivity among different serotypes of salmonella was carried out for comparative purpose in the present study. D value of salmonella in Hartsell’s broth was reported to be between 0.025 and 0.55 M rad. S.pvIlorum, S.enteritidis and S_paratypht A showed 0.025 Miad while Scholeaesuns and S.paratyphi B.0.055 M rad (Dorethy et al., 1970).en_US
dc.identifier.citationFishery Technology 27(2):160-161en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5655
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectD10 Value,Salmonella Serotypes,Isolated,Processed ,Frozen Frog Legsen_US
dc.titleEstimation of D10 Value for Salmonella Serotypes Isolated from Processed Frozen Frog Legsen_US
dc.typeArticleen_US
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