An investigation was carried out on the microbiological quality of carp fillets linked t o slaughtering methods, variation in temperature, storage time and packing as well as recording the main bacterial flora (total aerobic bacteria, Enterobacteria and Pseudornonas sp. and lactic acid bacteria). Th
The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets
β Scribed by Michael Wootton; Noryati Ismail
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 767 KB
- Volume
- 37
- Category
- Article
- ISSN
- 0022-5142
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