INFLUENCE OF ICE ON THE BACTERIOLOGICAL QUALITY OF THE PROCESSED FISHERY PRODUCTS
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Abstract
The influence of ice on the bacteriological quality of the
processed fishery products has been discussed. In almost all the
cases ice has been traced to be a major source of contamination
depending on the nature of water used for preparing it. The sources
of contamination of ice and its remedies have been described.
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Submitted
2016-02-20
Published
2025-06-05
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Articles
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
IYER, T. S. G., & CHOUDHURI, D. R. (2025). INFLUENCE OF ICE ON THE BACTERIOLOGICAL QUALITY OF THE PROCESSED FISHERY PRODUCTS. Fishery Technology, 3(2). https://doi.org/10.56093/ft.v3i2.56085