Microbial quality of ice used for preservation of seafood in Veraval, Gujarat

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dc.contributor.authorT.K, Anupama
dc.contributor.authorV, Renuka
dc.contributor.authorJha, Ashish Kumar
dc.contributor.authorJoseph, Toms C.
dc.date.accessioned2021-08-25T05:31:30Z
dc.date.available2021-08-25T05:31:30Z
dc.date.issued2021
dc.description.abstractIce preserves freshness of fish and fishery products, which otherwise deteriorates rapidly during distribution, storage and marketing. Ice acts as a preservative agent by reducing the temperature of fish and thereby retarding the growth of microorganisms.en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4868
dc.language.isoenen_US
dc.publisherFishtech Reporteren_US
dc.subjectMicrobial quality of iceen_US
dc.subjectpreservation of seafooden_US
dc.titleMicrobial quality of ice used for preservation of seafood in Veraval, Gujaraten_US
dc.typeArticleen_US
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