CIFT training manual I - Seafood quality assurance

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dc.contributor.authorCIFT
dc.date.accessioned2014-06-30T08:22:45Z
dc.date.available2014-06-30T08:22:45Z
dc.date.issued2000
dc.description.abstractProximate composition of fish, importance of hygiene and sanitation in fish handling , handling processing and preservation of fish, fundamentals of bacteriology , determination of total bacteiral count E.coli faecal streptococci and staphylococcus aureus in fish, salmonella in marine products, staphylococcus aureus in marine products, other pathogens connected with seafood etc are discussed.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1782
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technology, Cochin, Indiaen_US
dc.subjectproximate compositionen_US
dc.subjectbacteriologyen_US
dc.subjectE.colien_US
dc.subjectfaecal streptococcien_US
dc.subjectvibrio parahaemolyticusen_US
dc.subjectsalmonellaen_US
dc.subjectnitrogenen_US
dc.subjectshrimpen_US
dc.titleCIFT training manual I - Seafood quality assuranceen_US
dc.typeOtheren_US
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