ShareBACTERIOLOGY OF INDIAN OIL SARDINE (SARDINELLA LONGICEPS VALENCIENNES) STORED IN CHILLED SEA WATER.
Author(s) : SHETTY T. S., SETTY T. M. R.
Type of article: Article
Summary
THE MICROFLORA OF FRESH FISH MAINLY CONSISTS OF MICROCOCCUS SPP, BACILLUS SPP, FLAVOBACTERIUM SPP, PSEUDOMONAS SPP, ACINETOBACTER SPP AND VIBRIO SPP. THE MICROFLORA OF WATER IN WHICH FISH IS KEPT AND THE MICROFLORA OF FISH AFTER 10 DAYS STORAGE ARE ALSO ANALYZED. (Bibliogr. int. CDIUPA, FR., 91-269040.
Details
- Original title: BACTERIOLOGY OF INDIAN OIL SARDINE (SARDINELLA LONGICEPS VALENCIENNES) STORED IN CHILLED SEA WATER.
- Record ID : 1992-0239
- Languages: English
- Source: Fish. Technol. - vol. 27 - n. 2
- Publication date: 1990
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Chilling; Sardine; Fish; India; Sea water
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