Influence of Ice on the Bacteriological Quality of the Processed Fishery Products
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Authors
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T. S. GOPALAKRISHNA IYER
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D. R. CHOUDHURI
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
1966-07-31
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
IYER, T. S. G., & CHOUDHURI, D. R. (1966). Influence of Ice on the Bacteriological Quality of the Processed Fishery Products. Fishery Technology, 3(2). https://doi.org/10.56093/ft.v3i2.56085
