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- W2183695296 abstract "The objective of this study was to look into the microbiological and chemical variations of cod fish. Samples were collected from raw material on a processing line and also from whole fish prior to mincing . Measurements on microbial load (Pseudomonas, Achromobacter, Flavobacterium, Coryneform and Micrococcus) were performed and also change in micro-organis m and enzyme growth by temperature was measured. It is important to decrease the temperature to 0°C as soon as possible after catching. For fish in the tropical water area whereas the ambient temperature is around 25 - 30°C the rate of spoilage can be 25 times higher than when kept at 0°C." @default.
- W2183695296 created "2016-06-24" @default.
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- W2183695296 date "2010-01-01" @default.
- W2183695296 modified "2023-09-23" @default.
- W2183695296 title "Investigation of Some Microbiological and Chemical Parameters Associated with Spoilage of Cod Fish" @default.
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