Pillai, V K (1971) Bacteriological standards for fresh fishery products. Seafood Export Journal, 3 (1). pp. 61-63.
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Abstract
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-Kochi > Physiology and Nutrition Pathology Subject Area > CMFRI > CMFRI-Kochi > Physiology and Nutrition Pathology CMFRI-Kochi > Physiology and Nutrition Pathology Subject Area > CMFRI-Kochi > Physiology and Nutrition Pathology |
| Depositing User: | Arun Surendran |
| Date Deposited: | 23 Feb 2011 05:30 |
| Last Modified: | 09 Sep 2015 15:44 |
| URI: | http://eprints.cmfri.org.in/id/eprint/7540 |
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