Bacteriological standards for fresh fishery products

Pillai, V K (1971) Bacteriological standards for fresh fishery products. Seafood Export Journal, 3 (1). pp. 61-63.


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The primary objective of every commercial fishery enterprise •will be to deliver to the consumer fish products in the best possible condition at the right price and in the right packing. Quality retention is absolutely essential especially in the case of fi sh and fish products, as consumer preference and ultimate image of the products will largely depend on quality

Item Type: Article
Uncontrolled Keywords: Bacteriological standards; fresh fishery product
Subjects: Fishery Technology > Processing Technology
Divisions: CMFRI-Cochin > Physiology and Nutrition Pathology
Depositing User: Arun Surendran
Date Deposited: 23 Feb 2011 05:30
Last Modified: 09 Sep 2015 15:44

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