Quality assurence in seafood processing

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dc.contributor.authorCIFT
dc.date.accessioned2014-06-30T10:27:31Z
dc.date.available2014-06-30T10:27:31Z
dc.date.issued2000
dc.description.abstractGeneral aspects of seafood quality, quality problems in seafood industry, good manufacturing practieces in fish handling, fish spoilage and quality assessment, technological aspects of fish and shellfish , faecal indicator bacteria in fish, staphylococcus aureus in marine products , salmonella in seafoods , vibrio cholerae and its significance in seafoods, sea food toxins, bacteria detection techniques, detergents and disinfectants, etc. are discussed.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1788
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technology, Cochin, Indiaen_US
dc.subjectseafood qualityen_US
dc.subjectseafood industryen_US
dc.subjectbacteriologyen_US
dc.subjectfishen_US
dc.subjectshellfishen_US
dc.subjectbacteriaen_US
dc.subjectstaphylococcus aureusen_US
dc.subjectmarine productsen_US
dc.subjectsalmonellaen_US
dc.subjectfungal problmsen_US
dc.subjectseafood toxinen_US
dc.subjectHPLCen_US
dc.subjectHACCPen_US
dc.titleQuality assurence in seafood processingen_US
dc.typeOtheren_US
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