Studies on technological problems associated with the processing of cooked frozen prawns II. Hygienic condition in relation to bacteriological characteristics
Studies on technological problems associated with the processing of cooked frozen prawns II. Hygienic condition in relation to bacteriological characteristics
| dc.contributor.author | Iyer, T. S. G. | |
| dc.contributor.author | Chaudhuri, D. R. | |
| dc.date.accessioned | 2017-07-25T09:25:27Z | |
| dc.date.available | 2017-07-25T09:25:27Z | |
| dc.date.issued | 1969 | |
| dc.description.abstract | The importance of sanitary practices in the procersing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in coqtbination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality | en_US |
| dc.identifier.citation | Fish Technol.6(1):59-65 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2694 | |
| dc.language.iso | en | en_US |
| dc.title | Studies on technological problems associated with the processing of cooked frozen prawns II. Hygienic condition in relation to bacteriological characteristics | en_US |
| dc.type | Article | en_US |
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