FACTORS CONTROLLING STERILITY IN CANNED PRAWN
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Authors
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D R CHAUDTTTTRI
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T S GOPALAKRISHNA IYER
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V K PILLAI
Abstract
Probable sources of contamination of raw, blanched and
processed meat at various stages of handling and methods for their
rectification have been described in the paper. Inter-relationship
between absolute sterility and commercial sterility with particular
reference to the sanitation of the factory has been discussed.
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Submitted
2016-08-02
Published
2025-06-06
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
CHAUDTTTTRI, D. R., GOPALAKRISHNA IYER, T. S., & PILLAI, V. K. (2025). FACTORS CONTROLLING STERILITY IN CANNED PRAWN. Fishery Technology, 7(1). https://doi.org/10.56093/ft.v7i1.60450
