Incubation temperature for total bacterial count of frozen seafoods
Incubation temperature for total bacterial count of frozen seafoods
| dc.contributor.author | Verma, P.R.G. | |
| dc.contributor.author | Cyriac Mathen | |
| dc.contributor.author | Annamma Mathew | |
| dc.contributor.author | Francis Thomas | |
| dc.contributor.author | Krishna Iyer, H. | |
| dc.date.accessioned | 2017-11-23T05:59:03Z | |
| dc.date.available | 2017-11-23T05:59:03Z | |
| dc.date.issued | 1986 | |
| dc.description.abstract | Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results. | en_US |
| dc.identifier.citation | Fish Technol.23(1): 70-72 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2990 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | Incubation temperature for total bacterial count of frozen seafoods | en_US |
| dc.type | Article | en_US |
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