INFLUENCE OF ICE ON THE BACTERIOLOGICAL QUALITY OF THE PROCESSED FISHERY PRODUCTS


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Authors

  • T. S. GOPALAKRISHNA IYER
  • D. R. CHOUDHURI

https://doi.org/10.56093/ft.v3i2.56085

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

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
Citation