ShareINCUBATION TEMPERATURE FOR TOTAL BACTERIAL COUNT OF FROZEN SEAFOODS.
Author(s) : VARMA P. R. G.
Type of article: Article
Summary
THE RESULTS SHOW THAT INCUBATION AT 310 K (37 DEG C) GIVES THE BEST RESULTS FOR THE MICROBIOLOGICAL ANALYSIS OF FROZEN SHRIMP, SQUID AND FISH. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213205.
Details
- Original title: INCUBATION TEMPERATURE FOR TOTAL BACTERIAL COUNT OF FROZEN SEAFOODS.
- Record ID : 1987-0591
- Languages: English
- Source: Fish. Technol. - vol. 23 - n. 1
- Publication date: 1986
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Indexing
- Themes: Fish and fish product
- Keywords: Squid (seafood); Shrimp; Microbiology; Measurement; Fish; Crustacea; Freezing
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- Author(s) : WEAGANT S. D.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 8
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REPEATED FREEZING OF FROZEN BOILED SQUID AND PI...
- Author(s) : REHINA N. I.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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Frozen and chilled fish products in South-East ...
- Author(s) : MIWA K.
- Date : 1996/03
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 821
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Frozen storage behaviour of squid (Loligo vulga...
- Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
- Date : 1983/01
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 1
- Formats : PDF
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FROZEN SHELLFISH.
- Author(s) : OYAMA A.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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