Microbiological quality evaluation of seafood

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dc.contributor.authorSurendran, P.K.
dc.date.accessioned2013-12-03T06:54:26Z
dc.date.available2013-12-03T06:54:26Z
dc.date.issued2003
dc.description.abstractThe fish gets contaminated with microorganisms during handling, transportation and processing right from the point of catch to the end point. Different parameters that are generally assesed to determine consumer acceptability and safety are discussed in this paper.en_US
dc.identifier.citationIn Winter School manual on "Product Development and Seafood Safety" organized by CIFT at Cochin 11 Nov - 10 Dec 2003, 340-350en_US
dc.identifier.urihttp://hdl.handle.net/123456789/790
dc.language.isoenen_US
dc.publisherCentral Institude of Fisheries Technologyen_US
dc.subjectQuality evaluationen_US
dc.subjectseafooden_US
dc.subjectmicrobiological parametersen_US
dc.titleMicrobiological quality evaluation of seafooden_US
dc.typeArticleen_US
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