Microbial aspects of fresh and chilled fish

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dc.contributor.authorThampuran, N.
dc.date.accessioned2013-12-03T06:22:07Z
dc.date.available2013-12-03T06:22:07Z
dc.date.issued2003
dc.description.abstractWith dynamic developments taking place in aquaculture, there is a shift in fish productivity from marine to aquaculture sector as evidenced by latest data. In order to prevent spoilage, many methods are in practise. Chilling, freezing, dying and use of chemicals are some of the usual methods. The basic principle involved in these methods of preservation of fish is to control the growth and activities of microorganisms. Microbiology of chilling and their role in fish preservation is presented 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, 351-355en_US
dc.identifier.urihttp://hdl.handle.net/123456789/784
dc.language.isoenen_US
dc.publisherCentral Institude of Fisheries Technologyen_US
dc.subjectMicrobial aspectsen_US
dc.subjectfresh fishen_US
dc.subjectchilled fishen_US
dc.titleMicrobial aspects of fresh and chilled fishen_US
dc.typeArticleen_US
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